Name: Quattro formaggi sauce
Cook time: 10 min
Total time: 10 min
Yield: 4
Ingredients: 50 gram butter; 300 millilitre cream; 50 gram gorgonzola cheese, crumbled; 1 cup (80g) finely grated pecorino cheese; 1/2 cup (50g) finely grated fontina cheese; 1 cup (80g) finely grated parmesan cheese

Quattro formaggi sauce

Served with gnocchi or pasta, this creamy, decadent sauce is easy to make and extra comforting.

Serves 4

Makes 1.5 Cup

Cook

10M

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Ingredients

50 gram butter

300 millilitre cream

50 gram gorgonzola cheese, crumbled

1 cup (80g) finely grated pecorino cheese

1/2 cup (50g) finely grated fontina cheese

1 cup (80g) finely grated parmesan cheese

Method

1.Melt butter in medium frying pan, add cream; bring to the boil then reduce heat. Simmer, uncovered, about 5 minutes or until mixture reduces by half.

2.Remove pan from heat; add cheeses gradually, stirring, until sauce is almost smooth.

3.Serve sauce with gnocchi or pasta, if you like.

Serve this sauce immediately on 500g freshly cooked rigatoni or other short pasta to serve 4 as a main course or 6 as a starter. Use other cheeses if the ones here are unavailable. Gruyère, provolone, raclette, vintage cheddar or a mild blue are all great possibilities.
Note

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Ingredients

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