Recipe

Three Cheese Pasta With A Parsley And Citrus Gremolata Recipe

Add Step-by-Step Photos	Dond / All my dishes 1 year ago From a recent issue of Cucina Italiana, this extremely rich pasta dish is not cheap to make, and you might have a bit of difficulty locating the specific cheeses -- but the effort is really worth it. I often serve this dish accompanied by some meatba... More Prep:15m Cook:20m Servings:6	Dond
	italianpastacheese

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Ingredients

Zest of 1 lemon

Zest of 1 orange

½ cup packed flat-leaf parsley leaves, chopped

3 tablespoons freshly grated Parmigiano-Reggiano or Grana Padano cheese

2 cups whole milk

3 tablespoons unsalted butter

3 tablespoons unbleached all-purpose flour

4½ ounces gorgonzola cheese, crumbled (about 1 cup)

4½ ounces taleggio cheese, cubed (about 1 cup)

3 ounces fontina cheese, cubed (about ½ cup packed)

1 pound whole-wheat fusilli (spiral-shaped pasta)

Directions

Place grated Parmeggiana or Grana Padano, chopped parsley, and zests in a bowl and stir to combine. Refrigerate the gremolata until it is time to serve the pasta.

Bring a large pot of heavily salted water to a boil. Add the fusili and cook until it reaches the al dente stage. Don’t overcook, since you are going to add the pasta to a hot cheese sauce, where it will cook for another minute or so. Drain thoroughly in a colander and set aside while the sauce heats.

In a large saucepan, bring milk just to boil over medium-low heat; remove from heat.

Melt butter in a large sauté pan and add the flour. Heat gently, stirring until the mixture forms a smooth paste.

Add about ½ cup of the heated milk and continue stirring. Continue adding milk, a little at a time, stirring constantly, until the sauce has the consistency of thick cream.

Crumble the Gorgonzola, Taleggio, and Fontina and add to the sauce, stirring until the cheeses are melted and the sauce is smooth.

Remove the pan from the heat and add the cooked pasta. Stir and serve, sprinkling some of the parsley-citrus gremolata over each portion.

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Comments

greekgirrrl 1 year ago said:
I've got all those fromages in my fridge plus more! I'm a cheesehead. Love this post and thank for adding the whole wheat pasta. I'm trying to eat healthier. Maybe with all the cheeses I can get by the taste of the ww pasta!LOL

minitindel 1 year ago said:
Wow this looks and sounds incredible love it
love the cheeses ......
five

tink

waterlily 1 year ago said:
I have the gorgonzola and fontina on hand, and I know where to go to get the taleggio-- and I live in a town of about 40,000 in rural Southwest Missouri. I think this dish is highly accessible to most people who want to expand their gustatory horizons....
Besides which, this sound absolutely wonderful!!!!!!

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