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Foodgeek: |
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Rating: |
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Servings: |
1 recipe |
Prep. Time: |
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Total Time: |
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Ingredients: |
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1 lb. ziti
5 tbsp. butter, unsalted
1/2 cup fresh breadcrumbs
1/2 cup diced Fontina cheese
1/2 cup diced fresh Mozzarella cheese
1/2 cup diced Asiago cheese
1/2 cup grated Parmigiano-Reggiano cheese
1/4 tsp. freshly grated nutmeg
1/2 cup heavy cream
Salt to taste
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Directions:
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Toast the breadcrumbs by heating 1 tablespoon of the butter in a small saute pan. Add the bread crumbs and cook, stirring occasionally, until golden brown. Place in a small bowl and reserve.
Cook the ziti according to package directions. Drain well and return to the pasta pot. Over low heat, stir the ziti with the remaining 4 tablespoons of butter until the ziti is well coated.
Scatter the Fontina, Mozzarella, and Asiago cheeses over the top and let them remain on top for a couple of minutes to warm up. Then, stir vigorously with a wooden spoon to melt the cheeses, then stir in the Parmigiano-Reggiano, nutmeg, salt and heavy cream until well mixed.
Transfer the ziti and cheese sauce to a serving platter. Sprinkle the toasted bread crumbs over the top and serve immediately.
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Comments from djplam
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This dish sound very much like the Penne Rigate with Four Cheeses. It is! Except, that this dish uses four different cheese, and therefore has a distinctively different taste than the Penne Rigate dish. Both are obscenely rich in cheese, just different cheeses giving the dish a completely different flavor . . . But equally delicious . . . And equally rich! Try them both, you’ll see and taste the differences.
From my cookbook, The "Old Country" Italian Cookbook, by Donald J.P. La Marca
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