Talharini With Four Formagio

Talharini With Four Formagio

ingredients:

½ pound of talharini or hard grain penne with vegetables

White Sauce:

2 cups of cow's milk
2 tablespoons all-purpose flour
2 tablespoons butter filled
2 tablespoons grated Parmesan cheese
place only after the ready sauce

How to Prepare:

Melt the butter in a pan, add the flour all at once, mix well, and continue stirring until dissolved, then add the warm milk let the fire until a thick

If not practical, mix the flour out of the fire.

Finally add the grated cheese

Note:

Can replace half the milk for cream

Four Cheese Cream:

150 grams of grated parmezão
150 grams of camamber
150 grams of Gorgonzola (Rox Ford)
150 grams of provoloni (Emmental)

Note: 2 soft cheeses
              2 hard cheeses
     


Put on the fire a pot with five liters of cold water with a teaspoon of salt and a tablespoon of corn oil
When boiling add the noodles gradually, mix well with a fork long cable, or in the pot to cook the pasta itself

Let cook 'al dente', ie not too cooked.

Drain the noodles in pot itself, dump a tray, over the white sauce, blended with three cheeses, the camamber, gorgonzola, provolone and sprinkle over the grated Parmesan cheese.

Bring the oven 180 º C for browning for five or ten minutes.