4 cheese pizza, 4 cheese pasta, but not only. Do you know how many dishes can be prepared with the right mix? We have thought of these!
Four cheeses means everything and nothing because when it comes to 4 cheeses the type of cheese itself is never specified. Certainly in the mix of flavors there is never a lack of blue cheese gorgonzola. Then there is the parmesan that gives flavor, but also the fontina what row and the gruyere or the Taleggio cheese that merge.
In reality, however, everyone can use the cheeses they prefer.
They are not recommended primosale and mozzarella: the first because it does not blend with the rest during cooking and the second because it is too rich in water. And neither are the two too good soft and fresh cheeses like ricotta, unless the other three cheeses are similarly soft or grated. Ricotta, robiola, stracchino and parmesan cheese could for example be perfect together, but cold.
Two mixes
So in practice, we can distinguish between two 4-cheese creams: a cooked and made with melted cheeses and diluted in fresh cream and the other prepared by mixing fresh cream cheese spreads.
The first is perfect for seasoning a baked pasta, for filling cannelloni or lasagna and for polenta, the second for filling crepes and pies or simply to fill a sandwich.
How to mix the cheeses for a perfect sauce
If the cheeses are fresh it is simply enough blend them together with a little cream or mix them.
If it is seasoned and semi-mature cheeses, instead, you have to cut them first into small pieces or grate them whenever possible and then heat them together on a very low heat adding a fatty liquid such as cream.
On a pizza or on the baked dough instead it is enough to put all the cheeses in pieces that will blend with the heat.
The fondue
A very simple idea to prepare with 4 cheeses is for example the Fondue, excellent to eat in company by dipping toasted bread.
The real fondue is prepared with an egg yolk inside and a single cheese or according to some recipes with wine and cornstarch, but we suggest a much faster method. Just melt 4 cheeses in a saucepan over low heat, including zola, gruyere, grated parmesan and fontina cheese with a little fresh cream added flush. Separately heat in a pan with a drizzle of oil the bread cubes and then, once the cheeses have been melted, serve the bread in a small bowl and with wooden sticks dip them directly from the fondue pot.
Focaccia di Recco revisited
To prepare a simil focaccia di Recco at home they are enough few ingredients and no dough.
Place a few sheets inside a baking dish carasau bread and wet with little vegetable broth.
Stuffed with a mix of 4 soft cheeses including stracchino, robiola and ricotta and then cover with other wet layers of carasau bread.
Bake in the oven at 200 ° for about 15 minutes and serve. It is good warm.
Stuffed potatoes
Another very simple recipe to prepare with the 4 cheeses is the famous American stuffed potatoes, the Jacket Potatoes.
First boil a fairly large potato with the peel and when soft, cut it in half without dividing it completely and fill it with 4 cheeses. Choose those that will easily melt and spin with heat.
In this case you can add a few cubes of mozzarella.
Cover the potato with aluminum foil and cook at 200 ° for about 10 minutes, time to melt the filling.
You can alternatively use the whole potato without dividing it in half, but digging it to stuff it with cheese.
Pasta with 4 cheese
Many are the first to be seasoned with the 4 cheeses.
We suggest the gnocchi because with the creaminess of this seasoning they become even better, but also cannelloni and lasagna for special occasions and a classic one baked pasta for Sunday lunch or for all the times you have some cheese in the fridge to finish.
Scroll through the gallery to discover 10 recipes with 4 easy and tasty cheeses.
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