Pasta Formaggis Regazzoni Recipes

PASTA AI QUATTRO FORMAGGI

Steps:

• Bring a large pot of lightly salted water to a boil.
• Add the butter to a large skillet over medium heat and add the mushrooms and garlic. Cook until browned, about 5 minutes, then add the wine and cook until evaporated.
• Meanwhile, add the pasta to the boiling water and cook according to the package directions, leaning toward the al dente side. Do not overcook; this will take 1 to 2 minutes!
• Add the cream to the skillet with the mushrooms. Drain the pasta (reserving some of the pasta water) and add the pasta to the mushrooms, along with the fontina, Parmesan, Romano, goat cheese, 1/2 teaspoon salt and some pepper. Stir gently to combine, adding hot pasta water as needed for consistency. Don't overmix; if there are little clumps of cheese here and there, it's fine! Taste and add more salt if needed. The mixing stage should happen very quickly.
• Turn the pasta out into a large serving bowl. Sprinkle with parsley and serve immediately.

BASIC CREAMY CHEESE SAUCE

Steps:

• Melt butter in heavy saucepan on top of stove.
• Add flour and stir until well mixed and bubbly being careful not to scorch.
• Remove from heat and add milk; stirring until well blended.
• Return sauce to heat and bring to a boil, stirring constantly.
• Reduce heat, add shredded cheese and parmesan and cook until cheese melts and there is no taste of raw starch.
• Add salt and pepper to taste.

SHRIMP & PASTA FORMAGGIO

Steps:

• Cook pasta as directed on package, omitting salt.
• Meanwhile, heat oil in large skillet on medium heat. Add garlic; cook and stir 1 min. or just until fragrant and tender. Stir in tomatoes; simmer 4 min., stirring occasionally. Add spinach; cook and stir 1 min. or just until wilted. Add shrimp and cream; stir. Cook 4 min. or until heated through, stirring occasionally.
• Drain pasta. Add to skillet; toss to coat. Top with cheeses; cover. Remove from heat; let stand 5 min. or until shredded cheese is melted.

PENNE AI QUATTRO FORMAGGI (MAC 'N' CHEESE)

Steps:

• Adjust the oven rack to the top shelf. Bring a pot of salted water to a boil.
• Heat the milk in a large skillet over medium heat. Add the cheeses to the hot milk and start melting. With a wooden spoon, stir gently but continuously, until all the cheeses are melted together.
• Bring a pot of salted water to a boil and cook your pasta according to the directions on the box, and, as always, to make sure you achieve a proper "al dente" texture, drain it about 2 minutes before what is indicated.
• Toss the penne and the cheese sauce together, season with salt and a generous amount of ground black pepper. Divide the penne between ten 6-ounce ramekins. Top with a light sprinkling of breadcrumbs and a grating of Parmesan.
• Turn the broiler on high and broil until golden and crisp on top, 3 to 5 minutes.

PASTA AL BURRO CON FORMAGGINO: PASTA WITH BUTTER AND CHEESE

Steps:

• Salt a pot of boiling water, and cook the penne according to instructions on the package. Drain the penne, reserving some pasta water. Pour the pasta into a mixing bowl, along with some pasta water. Add the grated Parmigiano Reggiano cheese, formaggino, and butter. Allow the hot pasta to melt all the ingredients. Mix well and serve immediately.

PASTA FORMAGGIS REGAZZONI

Steps:

• Spread the bread over a baking tray, drizzle with a little melted butter and grill for around 6 to 7 minutes turning a few times until toasted. Keep aside.
• Cook the pasta in salted boiling water for around 6 minutes. Drain and keep aside.
• Preheat the oven to 200 degC.
• Heat the oil in a pan and add the garlic, shallots, Worcestershire sauce and mustard powder. Stir fry for 1 - 2 minutes and then add the flour. Stir for 1 minute and then slowly add the milk stirring continuously and bring to the boil. Simmer for 5 minutes, stirring constantly until thickened.
• Remove from the heat and stir in the grated cheddar cheese.
• Add the pre-cooked pasta into the cheese sauce, and season well.
• Transfer to an ovenproof dish, spread the toasted bread over the top and bake for in the oven for 20 minutes until golden.

PASTA FORMAGGIO

Steps:

• In medium saucepan, melt butter.
• Combine flour, dry mustard, chipotle chili powder, salt, and pepper.
• Stir with whisk flour mixture into melted butter, and cook for about 1 minute or until bubbly.
• Slowly add evaporated milk, stirring to combine, then add regular milk as stirring.
• Cook over medium heat until sauce begins to thicken.
• The fattier the milk, the thicker the sauce.
• Add cheeses and reduce heat to low; cook stirring frequently until sauce thickens.
• Stir in tomato paste.
• Pour cheese sauce over cooked pasta.
• Stir in peas.
• Serve at once.
• If desired, top with buttered bread crumbs and bake in 350 degree F oven for 10 to 15 minutes to brown topping.
• (I never do this step.).

LINDA'S FETTUCCINE, CRABMEAT AND VEGGIES IN CREAMY CHEESE SAUCE

Steps:

• Clean crabmeat.
• In a lg. skillet heat vegetable oil, on med-high heat, until bubbly.
• Meanwhile, put flour on a lg. plate, and mix crabmeat into the flour.
• Pull out the pieces of crabmeat, shake off excess flour, and place in skillet.
• Cook on med-high, until pieces are slightly brown.
• When crabmeat pieces are done, take out of the oil, and drain on paper towels.
• Meanwhile place the butter in a med. size sauce pan.
• Melt it on a low heat.
• Add the garlic and cook to about 1 minute Do not brown.
• Add in the cream, and stir the mixture until warmed.
• Add in three-fourths of the Pecorino Romano cheese, and stir until dissolved.
• Add in thinly sliced carrots and asparagus pieces, and let simmer for 10 mins on med. heat.
• Add tomatoes, and let cook until all veggies are tender, but not mushy.
• Add the crab, to heat through. DO NOT overcook.
• When heated, turn heat to warm.
• Meanwhile in a lg. pot, bring water to a boil.
• Salt the water slightly, and add 1 T. of olive oil to the water, to keep the pasta from sticking.
• Cook the fresh pasta noodles according to pkg. directions.
• This should not take longer than 4 mins., if you are using fresh pasta.
• If using packaged noodles, cook according to package directions.
• Drain in a colander when cooked.
• Place the drained pasta into the pan with the warm sauce.
• Add salt and freshly cracked black pepper.
• Toss the mixture, until all the pasta is coated well.
• Place on a pretty platter.
• Sprinkle with the additional Romano cheese.
• Dust with a very small amount of cracked pepper, and serve immediately.
• *DO NOT let the pasta and sauce cook together for too long, or the pasta will soak up all the sauce.

QUATTRO FORMAGGIO PASTA SAUCE

Steps:

• Shred all of the cheeses but the;marscarpone and toss them together in a bowl. Set aside.
• In a pan, melt about a 1/2 stick of butter and then pour in the light cream and bring to a boil.
• When the cream is beginning to boil, slowly mix in the marscarpone. After it has melted, slowly add the other cheeses giving them time to melt and blend into the cream.
• The sauce will be ready when all the cheese has been mixed in and it comes to a boil again. If the cheese precipitates out of solution, then cool and add extra mascarpone.
• If you are not an idiot, you should have been making the pasta all along and it should now be ready to serve with the cheese sauce over it. If, at this point, you still need instructions about that sort of thing, pass this book on to someone with half a brain.
• Serves two: a man with a future and a woman without a past.