Welcome to the most interactive cookery on the net with thousands of free recipes and tons of cooking tips!
welcome to home of more than 3,000 free recipes
Recipes  Cooking tips  Coupon codes  Blog  Links  Sitemap  Free newsletter  
Search our website:

  • pasta
  • pizza
  • soups
  • potage & broth
  • rice & risotto
  • sauces & marinades
  • ...more
  • new: Blog

    Get our FREE newsletter!
    Subscribe to
    Enter your e-mail address:

    Website by: For Your eyes Only

    Print FREE Grocery Coupons at Home

      RECIPE TITLE "FARFALLE AL QUATTRO FORMAGGI" from Macaroni & Cheese Copyright © 2001 by Joan Schwartz.

    yieldsMakes 3-4 servingstime--- difficultyeasy

    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.

    HOT! We recommend:

    Macaroni & Cheese 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.


    << Back Pasta index Print page Top

    Partners: KitchenAid Outlet Great Gourmet Gifts From Lobster Gram the #1 Brand in Flatware! Shop at Home. We Deliver. Shop at Home. We Deliver. Peapod Pfaltzgraff Web Site Get cooking with ShortOrder Sur La Table

    © 1997-2009 IM, All rights Res. | Privacy | | | Home