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Maccheroncini with Four Cheeses

  • 25 minutes
  • Easy
  • First Courses
The intense flavor and melted cheese makes this Italian pasta dish truly memorable.

Ingredients: Per 4 servings

  • ¾ lb small maccheroni
  • 3 oz Gorgonzola cheese
  • 3 oz Edam cheese
  • 3 oz Groviera cheese
  • 3 oz Parmigiano Reggiano cheese
  • 1 ¾ oz butter
  • salt and pepper to taste

Preparation:

Cut the Gorgonzola, Edamer, Gruyer and half the Parmigiano Reggiano into small cubes. Grate the rest of the Parmigiano Reggiano.

Then, melt the butter in a bain marie, and once melted, keep warm.

In the meantime, bring a large pot of water to a boil. Add salt and then the pasta. Cook until al dente.

Drain the pasta and transfer to a bowl with the cubed cheese, the melted butter and half of the grated Parmigiano Reggiano. Mix together well.

Divide the pasta among individual bowls or plate, then add the remaining grated cheese.

Serve immediately, before the cheese have melted completely.

Food History

Gorgonzola is one of the most famous Italian cheeses in the world. The cheese gets its name from the city where it is produces, about 10 miles from Milan.
Although it is not know precisely when this blue cheese was created, most people believe it was made for the first time during the Middle Ages.
Initially, gorgonzola was considered to be difficult to digest and was therefore consumed by the poor. However, thanks to its unique flavor, gorgonzola became increasingly sought-after to the point of being served at Charlemagne’s dinner table.
There are some interesting legends associated with the cheese due to its blurry origins.
One such story suggests that, in the town of Gorgonzola, there was a young man aprentiecing under a master cheese maker. According to the legend, the master would regularly assign the apprentice the job of checking to see if the cheese had curdled and to monitor production.
The young man was diligent about his task, but one evening, he was distracted by thoughts of his girlfriend and forgot to finish the cheese-making process.
The next morning, the young by found that the curds where covered with a green mold and thought that he had ruined the cheese. Fearing punishment, the apprentice tried to fix the problem, by adding fresh milk to the day-old curds and mixing them together.  The boy made a creamy cheese, lined with mold, but with fantastic flavor. Little did he know that his mistake would end up making the city of Gorgonzola famous throughout the world.

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