Approved with any of your favorite cheeses, this pasta can blow your mind away if you melt in Taleggio and Gorgonzola Dolce. Aromatic, yet mild in flavor with a fruity finish, Taleggio is a semi-soft, washed-rind cheese from the Val Taleggio, 55 miles northeast of Milan. Mild and soft Gorgonzola Dolce is the Italian version of blue cheese. You can virtually change the recipe with any cheese, and change the number to three or five, according to how quick or planned is your fix. In your changes, try to keep the proportion 1:1 for aged and soft cheeses. This will help the sauce stay creamy enough.
My favorite pasta with this recipe is Del Verde Pennette Lunghe Rigate, which I’ve never seen here in Houston. The main idea is to use a dry, short and thin pasta “rigata” (furrowed). Ridges on each piece help enhance the flavor of any full-bodied sauce. A creamy sauce like quattro formaggi use each pasta tube as a funnel. Once completely covered and turned upside down in the pan before serving, each pennetta is a delicate, melting morsel. Garofalo Penne Mezzani Rigate or DeCecco Penne Rigate (a little bigger than these pennette) are also fair options for this recipe.
GROCERY SHOPPING (2 people)
3.5 tbsp of heavy cream
1/2 cup of milk
2 tbsp of Parmigiano Reggiano
0.7 oz of Swiss Cheese or Emmenthal
1.4 oz of Taleggio
1.4 oz of Gorgonzola Dolce
A pinch of pepper
5.3 oz of Pennette, Penne, Ziti or Penne Mezzani Rigate
1) Fill a pot with 2/3 of salted water and bring it to boil. Add pasta.
2) Meanwhile, dice the soft cheeses and grate the hard ones. Scald heavy cream and milk in a wok. Stir in grated cheeses and when they’re quite melted, add the diced ones, continuing to stir till you get a smooth, creamy sauce.
3) Drain pasta cooked “al dente” and pour it in the wok with the cheeses. Mix everything together.
4) Serve immediately with a dusting of fresh grounded pepper. This pasta does not like waiting! :D