Four Cheese Pasta with Balsamella Sauce (Quattro Formaggi)
3 servings
20 minutes
The 'Four Cheese' pasta with balsamic sauce is a true symphony of flavors from Europe, where cheese traditions are passed down through generations. Tender penne enveloped in a velvety sauce combines creamy softness with the spicy notes of four different cheeses – blue, green, Russian, and Parmesan. Each contributes its unique texture and depth of flavor, creating perfect harmony. Garlic, nutmeg, and black pepper add spice and sophistication, making the dish even more exquisite. Served with grated Parmesan and fresh tomatoes, it becomes a culinary masterpiece suitable for both cozy family dinners and festive occasions.
1
Bring water to a boil, add salt. To prevent the penne from sticking to the walls and bottom of the pot (which we will need for making the sauce, saving time on washing it), you can add a drop of vegetable oil to the water. After that, add the penne to the pot, slightly reducing the heat.
- Salt: pinch
- Vegetable oil: 1 teaspoon
- Penne: 250 g
2
Boil the penne until al dente (no more than eight minutes; for safety, you can boil it for one minute less than the package indicates).
3
Transfer the penne to a colander. In the empty pot, we will prepare the balsamic sauce.
4
Heat a glass of milk in the microwave (I do this while the penne is cooking), just below boiling (if it does boil, it's important to remove the foam). Set the heat to medium or even low. Melt butter in a pot.
- Milk: 1 glass
- Butter: 2 tablespoons
5
Add flour and mix well with a wooden spoon.
- Wheat flour: 1 tablespoon
6
Pour one third of a glass of milk, mix well until smooth, without lumps. If it doesn't work, you can turn up the heat and start stirring faster. Then pour in the second third of the milk, mix again until smooth, then add the last third and mix again.
- Milk: 1 glass
- Milk: 1 glass
- Milk: 1 glass
7
Make the fire as low as possible. Transfer grated or finely chopped Russian cheese (I wouldn't recommend using Poshikhonsky as an alternative since it always comes in clumps) to a pot with sauce. Italians add Parmesan (if you decide to add Parmesan, remember to grate it very finely, otherwise it will take too long to melt). Stir until the sauce is smooth.
- Rossiysky cheese: 40 g
- Parmesan (Parmigiano Reggiano): 40 g
8
Crush garlic into the pot. Add green cheese. Black pepper. Salt, if the salty green cheese requires it. Nutmeg. Mix everything.
- Garlic: 1 clove
- Green cheese (Schabziger type): 40 g
- Ground black pepper: pinch
- Salt: pinch
- Ground nutmeg: pinch
9
Only after that, add the finely chopped blue cheese. Then immediately put the penne in the pot and mix.
- Blue cheese: 40 g
- Penne: 250 g
10
Serve on plates. Sprinkle with grated Parmesan.
- Parmesan (Parmigiano Reggiano): 40 g
11
It is delicious to serve hot with fresh sliced tomatoes.