GORDON RAMSAY RECIPES

From pennette to the four cheeses up. We have collected 20 first courses with creamy cheese, delicious and infinitely good that play on combinations, contrasts and references with imagination and taste. Preparing them, you will find that when it comes to pasta and cheese you can go far beyond the final grated. In the same way, in rice, cheese can be a basic ingredient capable of going well beyond the classic creaming. We will see it for example with burrata and primosale risottos, but ricotta will be even more surprising. Delicate, light and creamy, it is perfect for preparing dishes with an authentic soul, endowed with a distant and very pleasant rustic sensation.
But if you are among the gourmands you expect from the first to the cheese stringy forkfuls, then we advise you to focus on provola, mozzarella and pecorino. But before starting to cook, let's do a small review, starting from the base.

How to cut cheese

If we want to prepare a dish with mozzarella, burrata and ricotta, we are already well aware of the consistency of the basic ingredient. Same fate for soft cheeses like crescenza and stracchino, but what happens when we are dealing with hard cheeses? One tip that applies to everyone is the grater. Choose one that gives a fine result, reducing the cheese into small and very light veils with an almost impalpable consistency. From here on, we can count on the fact that they dissolve with the help of cooking water or contact with pasta and rice.

The right movement

We melt the cheese, but he tends to recover its consistency. A struggle that we are destined to perish if we are not able to do everything at the right time. And above all, to move hands relentlessly. In fact, to dress pasta with the classic four cheeses we will have to be good at mix it before the result becomes sticky, adding a little cooking water.

Cooking

Pasta and rice with cheese are the first to require a lot of attention in the final stages of preparation. To prevent everything from solidifying during the dish, make sure that the pasta, ravioli, gnocchi or rice were drained al dente well. In fact, the overcooked pasta tends to stick together and with the warm cheese cream, the situation could even worsen.