Pasta Quattro Formaggio Con Granchiolino, Fungo E Asparago
From elgourmand 11 years ago
- 2 to make
- Serves 4
We don’t often get a really great selection of good quality European type cheeses here. However, I occasionally put in a wish list with the owners of shops that bring in up market products from Kiwi, Australia and the US. Read more Okay, this isn’t “true” European cheese but the better quality (as opposed to the garden variety) Kiwi, Aussie and US stuff is pretty good. Last week I hit the jackpot. Within a few days I found good quality Edam, Cheddar, Gruyere, Colby, Romano & Parmesan. Probably not exciting where you live but a treat here. Only problem with this windfall is that these cheeses will all sell out in a week and it will be months before the next lot comes in. So why don’t the merchants stock it all the time? BSOM. Go figure. Anyway, buy and enjoy what you want now or do without. Fortunately, cheese keeps well. I wanted to celebrate and decided to make the world’s greatest Mac & Cheese. I was searching for neat stuff when I was sent a sign: Fresh asparagus and beautiful fresh Portobello mushrooms. In the end, the dish could hardly be called Mac & Cheese but that’s where I started. I need to point out that the quantity of each of these cheeses you use is a matter of personal taste and how strong the cheese is. Also, you can sub this cheese for that, if it suits you. This combo came out very, very, very nice. See less
Ingredients
- • 1/2 lb (250g) rotini pasta, can sub rigatoni, conchiglie or rigatoni, etc. shopping list
- • 1 cup small shrimp shelled & blanched. shopping list
- • 1 cup of fresh asparagus bits, tender part only. shopping list
- • 1 cup sliced fresh Portobello mushrooms. shopping list
- • 2 Tbs finally chopped onion. shopping list
- • 2 cloves garlic, crushed and chopped fine. shopping list
- • 1 tsp oregano, plus or minus depending on freshness. shopping list
- • 1 tsp Basel, plus or minus depending on freshness. shopping list
- • 1 Tbs fresh chopped parsley, for garnish. shopping list
- • ¼ cup chopped roasted red bell pepper shopping list
- • ¼ cup romano cheese, grated. shopping list
- • ¼ cup parmesan cheese, grated. shopping list
- • ¾ cup Edam cheese, grated. shopping list
- • ¾ cup gruyere cheese. shopping list
- • ½ cup milk. This will give you a stiff loaf so if you like it soft a bit more milk. shopping list
- • salt & FG pepper to taste. shopping list
- • 1 Tbs paprika, for garnish. shopping list
How to make it
- 1. Cook the pasta just al dante, it is going to cook with the cheese so don’t overdo it See Photo. Rinse & drain.
- 2. In a large bowl mix everything but the parsley & Paprika See Photo. Mix gently but thoroughly.
- 3. Prep a loaf pan, or suitable casserole dish. I paint mine with olive oil but you can use spray or a liner.
- 4. Put the mixed ingredients in your loaf pan or casserole, leaving a bit of room at the top.
- 5. Garnish with the parsley & paprika.
- 6. Preheat your oven to 350o F (175o C) & place the rack in the centre.
- 7. Cover & Bake for 45 minutes.
- 8. Uncover & bake for 20 – 30 more minutes, until golden brown on top.
- 9. Remove from the oven and let stand at least 15 minutes before serving.
- I served this with a large tossed green salad and a nice dry white vino.
The Rating
Reviewed by 1 people-
This is delicious. I can relate to this because it is similar to an Italian Dish.
Love it. You are a Star in my book.
Ed (spinach1948)
spinach1948
in Dorchester-Boston loved it
-
You out did your self. Fantastic.
Ed (spinach1948) spinach1948
in Dorchester-Boston loved it
The Groups
- Not added to any groups yet!
Reviews & Comments 3
-
All Comments
-
Your Comments
" It was excellent "
" It was excellent "