03-29-2005, 01:58 PM
1 cup cooked mostaccioli per person
1/2 teaspoon salad oil per 1 cup pasta
1/2 cup heavy cream per person
Parsley
Parmesan, grated
1/2 cup Quattro Formaggio Mix per person
Quattro Formaggio Mix
2 ounces mozzarella, shredded, per person
1 ounce provolone, shredded, per person
1 ounce Parmesan, grated, per person
1 ounce Romano, grated, per person
Quattro Formaggio Mix: Blend 4 cheeses thoroughly and place in a covered container in fridge. Preheat a non-stick or heavy pan on medium heat. Add the cream and cheeses; mix and heat, stirring until cheese is completely melted and sauce is hot. Add the pasta, turn off the heat and blend the pasta into the sauce.
Remove the sauced pasta to serving plates and garnish each plate with a parsley bouquet. Pass the Parmesan.
1/2 teaspoon salad oil per 1 cup pasta
1/2 cup heavy cream per person
Parsley
Parmesan, grated
1/2 cup Quattro Formaggio Mix per person
Quattro Formaggio Mix
2 ounces mozzarella, shredded, per person
1 ounce provolone, shredded, per person
1 ounce Parmesan, grated, per person
1 ounce Romano, grated, per person
Quattro Formaggio Mix: Blend 4 cheeses thoroughly and place in a covered container in fridge. Preheat a non-stick or heavy pan on medium heat. Add the cream and cheeses; mix and heat, stirring until cheese is completely melted and sauce is hot. Add the pasta, turn off the heat and blend the pasta into the sauce.
Remove the sauced pasta to serving plates and garnish each plate with a parsley bouquet. Pass the Parmesan.