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Risotto alla parmigiana z chrupiącym guanciale i dressingiem balsamicznym
Zapiekanka z makaronu gramigna z serem
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Pappardelle z czterema serami, czerwoną cebulą i orzechami włoskimi
Gotujemy
Sposób przygotowania
- Gotuj pappardelle w dużej ilości wrzącej, osolonej wody.
- W czasie gotowania makaronu przygotuj krem z czterech serów. Zetrzyj sery do miski, dodaj chochlę wody z gotowania makaronu i mieszaj trzepaczką, aż uzyskasz gładką, kremową konsystencję. Odstaw.
- Podsmaż na patelni czerwoną cebulę w oleju na średnim ogniu.
- Dodaj odcedzony makaron na patelnię, a następnie wlej krem z czterech serów.
- Dokładnie wymieszaj, a na koniec dodaj wcześniej posiekane orzechy włoskie i posyp odrobiną startego sera.
- Podawaj makaron na półmisku, póki jest gorący.
Przeczytaj więcej o tym przepisie
Because flavor stands the test of time and is never dulled by progress. Culinary art evolves, but some things never change and remind us that happiness can be found in a single forkful of Four Cheese Pappardelle with Red Onions and Walnuts.
In one of the most important collections of short stories of the 14th century, Giovanni Boccaccio described the land of indulgence and abundance, pleasure and joy, as “a whole mountain made of cheese,” on top of which people ate “maccheroni and ravioli.” Even back in the 1300s, in the Land of Bengodi from the Decameron, one of the most beloved dishes was pasta with cheese. This lucky and irresistible pairing is still today the perfect symbol of culinary richness, flavor, and pure enjoyment. While progress has changed our habits, our lifestyles, and the way we spend our time, some things have never really changed and probably never will. Over the centuries, cooking has evolved, experimented, and embraced influences from all over the world. It has grown from simple nourishment into a celebrated art. And yet, when we stand alone at the stove or sit around the table with the people we love, the feeling we get from that very first bite of four cheese pasta is not so different from what Boccaccio described centuries ago.
Our new recipe is a little time machine ready to take you back to the old Roman taverns, where it is said that innkeepers added plenty of black pepper to their cheese sauce to encourage guests to order more wine. Or to the time of Domenico Romoli, known as “Panunto,” who through his writings praised the elegance and importance of pappardelle in the kitchen. For him, it was the perfect pasta shape to highlight the bold, unmistakable flavor of Pecorino cheese. And as we breathe in the aroma of our Four Cheese Pappardelle with Red Onions and Walnuts, we cannot help but agree. After the first bite, we are sure you will too.
Ingredients
320 g of Pappardelle with wheat germ Toscana Food Love
80 g of Soft Pecorino from the Apennines Emilia Food Love
80 g of Semi-aged Pecorino from the Apennines Emilia Food Love
80 g of Aged Pecorino from the Apennines Emilia Food Love
80 g of Pecorino Romano DOP Toscana Food Love
100 g of Red onions in oil Emilia Food Love
30 g of walnuts
Method
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Cook the pappardelle in plenty of boiling salted water.
- While the pasta cooks, prepare the four-cheese cream. Grate the cheeses into a bowl, add a ladle of pasta cooking water and whisk until smooth and creamy. Set aside.
- In a skillet, sauté the red onions in oil over medium heat.
- Add the drained pasta to the pan, then pour in the four-cheese cream.
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Mix well and finish by adding the walnuts, which you will have previously chopped, together with a sprinkling of grated cheese.
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Serve the pasta while still hot on a serving dish.
Tip
You can replace the Pappardelle with wheat germ with our Spaghetti or with a short pasta shape like Penne.
If you love bold and intense flavors, feel free to add a pinch of black pepper.
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