Email to Mand      

Recipe Categories: gijane's HOME PAGEAPPETIZERS BABYFOOD BAKING BBQ BEAUTYMAKEUP BEVERAGES BOOZE BREAD BREAKFAST BRITISH CAKESandPIES CANDY CASSEROLES CELEBRITY CHILI2 CHILLI COOKIES COOKINGTIPS COPYCAT CROCKPOT DESSERTS EGGLESS EGGS ETHNIC FISHandSEAFOOD FOODHISTORY FRUIT GAME HISTORICAL HOLIDAYS HOUSEHOLD Humor ITALIAN JAMSandJELLIES KIDS LowCarb4Sean LOWFAT MAFIARECIPES MARINADES MEATS MICROWAVE PASTA PASTRIES PETS PICKLES PIZZA POULTRY RAMEN-NOODLES RICE ROCCODISPIRITO SALADandDRESSING SALSA SANDWICHES SAUCES SideDishes SNACKS SOUPSandSTEWS TAILGATE VEGAN VEGETABLES VEGETARIAN WINGS

Strozzapreti all Quarto Formaggio




Source of Recipe


Luciano Del Signore, chef/owner of Bacco in Southfield, MI


List of Ingredients




1 quart milk
6 ounces imported fontina cheese, cubed
6 ounces scamorza cheese (smoked mozzarella), cubed
3 ounces Taleggio, cubed (Italian semisoft cheese)
Cracked pepper, to taste
6 ounces Parmigiano Reggiano, grated
1 pound Strozzapreti pasta (See Note)

Recipe



In a double boiler add milk, fontina, scamorza and Teleggio.
Stir occasionally till all cheese is melted then turn off and place in a 12-inch saute pan.
Cook pasta in salted water till al dente, add to cheese sauce and simmer till thick.
Top with grated Parmigiano and bake at 450 degrees till browned, about 15 minutes.
Makes 6 servings.
Note: Check Papa Joe’s in Birmingham for the Strozzapreti or visit www.farawayfoods.com to order. Otherwise use a good quality brand tubular pasta such as DeCecco that can be found in most supermarkets.