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

Four cheeses! Need we say more? A beautiful balance of gorgonzola, pecorino, fontina and parmesan, this decadent sauce is easy to make and pairs perfectly with gnocchi or any kind of pasta.

Serves 4

Makes 1.5

Cook

10M

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

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Instagram Facebook