How To make Pasta Fontina
Alyce Mantia KRBS41A 1/4 pound Asiago cheese
grated
1 cup Unsalted butter
1/4 cup Minced fresh parsley
1/2 pound Fontina cheese :
grated
1 pound Fresh linguine
While you are cooking the pasta, melt butter in a large skillet and cook, stirring, until it just turns brown. Meanwhile, toss the cheeses together (if you can't find Asiago, use Romano or Parmesan, not quite the same but still good). Drain pasta, place in a large warmed pasta bowl. Sprinkle with cheeses, drizzle with browned butter and toss well. Serve at once with parsley sprinkled over the top. Rich, but YUMMY!
How To make Pasta Fontina's Videos
Making The Perfect Fettuccine Alfredo (3 Ways)
Fettuccine Alfredo is obviously better when it’s homemade. But... is there a best of all-time version? Turns out... there are multiple versions.
Recipe:
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How to Make FOUR CHEESE PASTA Like an Italian
Four cheese pasta is even creamier than carbonara and cacio e pepe! (Who thought that could be possible?!) So if you’re a fan of those dishes then this is a MUST-HAVE! Combining four different cheeses with Gorgonzola as the hero, the only thing you really need to prep is a handful of walnuts - and that’s to garnish at the end! This could be my new favourite pasta – and it couldn’t be easier to make! What cheese are you going to use?
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⏱️⏱️TIMECODES⏱️⏱️
0:00 Introduction to Four Cheese Pasta
0:52 Welcome to Vincenzo's Plate
1:09 Four Cheese Pasta ingredients
2:33 How to Cook the Pasta
3:12 How to make the cheese sauce
6:17 Combine the pasta with the cheese sauce
8:34 Look how creamy this pasta is
10:35 Time to Eat the Four Cheese Pasta, E ora si Mangia
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Crispy Gnocchi Pasta with Cheese Sauce Recipe By Food Fusion
Make pasta like never before try this homemade Crispy Gnocchi Pasta with Cheese Sauce Recipe #HappyCookingToYou
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Crispy Gnocchi Pasta with Cheese Sauce
Serves 4-5
Recipe in English:
Ingredients:
Cheese Sauce:
-Makhan (Butter) 2-3 tbs
-Lehsan (Garlic) chopped 1 tbs
-Yakhni (Stock) 1 & ½ Cup
-Corn flour 2-3 tbs
-Doodh (Milk) 1 Cup
-Safed mirch powder (White pepper powder) 1 tsp
-Kali mirch (Black pepper) crushed ½ tsp
-Namak (Salt) 1/4 tsp or to taste
-Mixed herbs 1 tsp
-Cheddar cheese grated 1 Cup
-Aloo (Potato) boiled ½ kg
-Anday ki zardi (Egg yolk) 1
-Maida (All-purpose flour) ½ Cup
-Namak (Salt) ½ tsp or to taste
-Maida (All-purpose flour) ½ Cup
-Boiling water as required
-Makhan (Butter) 2 tbs
Directions:
-In a saucepan add butter and let it melt.
-Add garlic and mix well.
-In stock add corn flour and whisk well.
-Now add dissolve corn flour, milk and whisk well.
-Add white pepper powder, black pepper crushed, salt and mixed herbs. Whisk well & cook until sauce thickens.
-Add cheddar cheese. Whisk well and cook until cheese melts & set aside.
-In a bowl grate potatoes with the help of the grater.
-Add egg yolk, all-purpose flour and mix well.
-Add salt, mix well and knead until dough is formed.
-Transfer it to a working surface. Gradually sprinkle all-purpose flour and knead gently until the flour is fully incorporated and dough is soft and smooth.
-Divide the dough into flour equal part.
-With the palms of both hands roll the dough on floured surface into a rope about 3/4 inch in diameter.
-With the help of the cutter cut into crosswise square gnocchi (1 inch).
-To shape the gnocchi hold a fork in one hand and place a gnocchi pillow against the tines of the fork, cut ends out. Use your thumb and press in and down the length of the fork.
-In a wok add water and bring it boil. Add gnocchi pasta and boil for 1 minute or they rise to the top then drain & set aside.
-In a wok add butter and let it melt. Add gnocchi pasta and fry until golden brown.
-On serving plate add cooked gnocchi pasta, prepared cheese sauce and garnish with fresh coriander/fresh parsley. Serve!
Recipe in Urdu:
Ajza:
Cheese Sauce:
-Makhan (Butter) 2-3 tbs
-Lehsan (Garlic) chopped 1 tbs
-Yakhni (Stock) 1 & ½ Cup
-Corn flour 2-3 tbs
-Doodh (Milk) 1 Cup
-Safed mirch powder (White pepper powder) 1 tsp
-Kali mirch (Black pepper) crushed ½ tsp
-Namak (Salt) 1/4 tsp or to taste
-Mixed herbs 1 tsp
-Cheddar cheese grated 1 Cup
-Aloo (Potato) boiled ½ kg
-Anday ki zardi (Egg yolk) 1
-Maida (All-purpose flour) ½ Cup
-Namak (Salt) ½ tsp or to taste
-Maida (All-purpose flour) ½ Cup
-Boiling water as required
-Makhan (Butter) 2 tbs
Directions:
-Saucepan mein makhan daal ker melt ker lein.
-Lehsan daal ker ache tarha mix karein.
-Yakhni mein corn flour ghol len.
-Ab dissolve corn flour aur doodh shamil ka kr ache tarha whisk ker lein.
-Safed mirch powder, kuti kali mirch, namak aur mixed herbs daal ker ache tarha whisk karen aur sauce garha hunay tak pakayen.
-Cheddar cheese daal ker whisk karen. Cheese melt hunay tak pakayen & side per rakh dein.
-Bowl mein aloo grate ker len.
-Anday ki zardi aur maida daal ker ache tarha mix karein.
-Namak dal ker ache tarha mix karen aur goond ker dough tayyar ker lein.
-Working surface per transfer ker lein. Thora thora ker k maida daltay jayein aur goond ker soft & smooth dough tayyar ker lein.
-Dough ko chaar hisson mein divide ker lein.
-Haathon ki madad sa dough ki rope 3/4 inch diameter mein roll ker lein.
-Dough rope ko cutter ki madad sa 1 inch square gnocchi mein cut ker lein.
-Gnocchi banana k liye fork per dough rakh ker tines mein roll ker lein.
-Karhai mein paani daal ker ubal lein aur gnocchi pasta daal ker 1 minute ya top surface per ajanay tak boil ker lein. Phir drain ker k side per rakh dein.
-Karhai mein makhan daal ker melt karein. Gnocchi pasta ko golden brown hunay tak fry ker lein.
-Serving plate mein fried gnocchi pasta aur tayyar cheese sauce daal dein. Hara dhania/fresh parsley se garnish ker k serve karen.
Pasta Shells in Fontina Cheese and Mushroom Sauce
Here you have a great pasta to go along with your Turkey on this Thanksgiving day or Christmas! I hope you like it! Enjoy
Ingredientes:
1 lbs Pasta Shells
8 oz Sliced Portobello Mushrooms
8 slices of Chopped Bacon
3 cup Milk
1 cup Bread Crumbs
2 cups Cheddar Cheese (white & Yellow)
2 Cups Fontina Cheese
1 Chopped Onion
3 Tbsp Butter
2 minced Garlic Cloves
1 tspn Salt
1 tspn Black Pepper
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Vegetable Pasta Bake tasty, filling comfort food
My Vegetable Pasta Bake is a veggie packed dinner that even the meat-eaters will devour - this vegetable pasta bake is tasty, filling comfort food.
Full Veggie Pasta Bake recipe including hints and tips here:
Ingredients:
400 g (14 oz) dried pasta shapes (I used rigatoni)
1 tbsp vegetable oil
1 large red onion peeled and chopped into wedges
1 red bell pepper de-seeded and chopped into large chunks
1 yellow bell pepper de-seeded and chopped into large chunks
1 courgette (zucchini) chopped
pinch of salt and pepper
2 cloves garlic peeled and minced
1 tbsp tomato puree
½ tsp dried oregano
½ tsp dried thyme
2x 400 g (14 oz) tinned chopped tomatoes
120 ml (1/2 cup) double (heavy) cream
100 g (3 packed cups) fresh baby spinach
100 g (1 packed cup) strong cheddar cheese grated
100 g (1 packed cup) mozzarella grated
Small bunch parsley roughly torn
#MeatFreeMeals #PastaBake #Recipe
Pasta ai 4 formaggi S3 - P181
Paradiso per i golosi, porto sicuro per chi va di fretta, asso nella manica per chi non è molto esperto in cucina.
La pasta ai 4 formaggi è tutto questo e molto di più!
Una pasta gustosa, rustica e semplicissima: perfetta per chi vuole mangiare in maniera saporita senza badare troppo alla forma.
Può diventare anche una ricetta economica se, per esempio, andiamo a consumare i formaggi che stazionano in frigorifero da un po’ di tempo.
È un primo molto versatile che può essere modificato in base ai vostri gusti e alle vostre esigenze.
Sentitevi liberi infatti di usare i formaggi che vi piacciono di più e nella misura che vi fa più comodo.
Spesso mi chiedete come si ottiene una pasta ai 4 formaggi cremosa e senza grumi, qui vi spiego passo-passo come realizzarla al meglio.
Esiste anche una versione di pasta ai 4 formaggi senza panna, ma in questo caso secondo me ci sta davvero benissimo.
Il risultato sarà sempre ottimo e intrigante.
Un piatto decisamente poco light, e per questo adatto più a una bella giornata fredda, ma assolutamente da provare.
Visto che si realizza in poco meno di 15 minuti, giusto il tempo della cottura della pasta, è ideale da portare a tavola in tutte quelle occasioni in cui andiamo di fretta ma vogliamo concederci una pausa incredibilmente gustosa e confortevole.
► Ingredienti per preparare la pasta ai 4 formaggi:
Fusilloni 400 gr
Emmental 150 gr
Gorgonzola 100 gr
Fontina 100 gr
Provolone piccante 150 gr
Parmigiano 30 gr
Panna fresca 500 gr
Sale q.b.
Pepe q.b. (facoltativo)
In Casa Pappagallo c'è sempre qualcosa che bolle in pentola! Ogni giorno succede qualcosa, una ricetta nuova, un ortaggio appena piantato nell'orto o qualche esperimento a metà tra l'esperimento scientifico e la ricerca di un nuovo prodotto agroalimentare.
Mettere piede in Casa Pappagallo è come entrare in un turbinio di ricette, idee e spunti presi dalla nostra vita di tutti i giorni.
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#Pasta #Formaggi #Gorgonzola
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