RECIPE TITLE "FARFALLE AL QUATTRO FORMAGGI" from
Macaroni & Cheese
Copyright © 2001 by Joan Schwartz.
This mixture of flavorful Italian cheeses -- creamy, soft robiola,
pungent Taleggio, and rich, nutty fontina -- stirred into an oniony
béchamel is a winner from Don Pintabona, the chef of New
York's Tribeca Grill. The buttery topping adds an extra kick of
Gorgonzola. Absolutely irresistible!
- 1 pound farfalle (or baby shells, orecchiette, mezza rigatoni)
- 2 cups whole milk
- 6 tablespoons butter, plus extra for the baking dish
- 1 medium onion, minced (about 11/4 cup)
- 3 tablespoons flour
- 1/2 cup (2 ounces) aged robiola cheese, broken into small pieces
- 1 cup (1/4 pound) fontina cheese, broken into small pieces
- 1 cup (1/4 pound) Taleggio cheese, broken into small pieces
- Fresh-cracked black pepper (see Note)
- 1/2 cup (2 ounces) crumbled Gorgonzola cheese
- 1/3 cup seasoned Italian bread crumbs
1. Preheat the oven to 350° F.
2. Bring a large pot of salted water to a boil over high heat and
cook the pasta until al dente, 10 to 12 minutes. Drain and set aside.
3. In a small saucepan over low heat, bring the milk to a scald.
4. In a large saucepan over medium heat, melt 4 tablespoons of the
butter and cook the onion until soft and fragrant, but not colored,
3 to 4 minutes. Reduce the heat to medium-low, add the flour, and
cook, stirring, about 3 minutes. Add the scalded milk, raise the heat
to medium, and bring to a boil. Simmer, whisking, for 3 to 5 minutes,
until thickened and smooth, with chunks of onion.
5. Remove from the heat and gradually stir in the robiola, fontina,
and Taleggio, in batches, until the cheeses are incorporated (they
need not melt entirely). Add the pasta and stir well to combine. Season
with black pepper.
6. Butter a 4-quart shallow flameproof baking dish and add the pasta.
Sprinkle with the Gorgonzola and the breadcrumbs and dot with the
remaining 2 tablespoons of butter. Bake on the middle shelf until
bubbling, about 25 minutes.
7. Remove from the oven and raise the temperature to broil. Place
on the top shelf, about 4 inches from the flame, and broil until golden,
1 to 2 minutes.
Note: For cracked black pepper, wrap peppercorns in a dish towel
and smash them with a heavy pan.
Macaroni & Cheese
From the kitchen that brought us the I-have-never-seen-anything-yummier Grilled Cheese comes the it-just-got-yummier Macaroni & Cheese. The kid-friendly favorite is now being spotted at the trendiest restaurants around town, and this fantastic cookbook has it all. More than 50 classics range from the tried-and-true Yankee Doodle Dandy Baked Macaroni and Cheese and quick to prepare specialties such as the yodel-worthy Alpine Macaroni with Appenzeller and Crème Fraîche to international specialties like Giuvetchi, a Greek dish of orzo in a cinnamon tomato sauce with lamb and kasseri, myzithra, and feta cheeses. There are even a few dessert versions like Falooda, a traditional Indian treat, this one using ricotta and sweet vermicelli, with cherries and a touch of cardamom. Recipes for side salads and soups help round out a balanced meal. Mac & cheese-it'll always please.