Pasta with Four Canadian Cheeses
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Pasta with Four Canadian Cheeses
Photography by Sofia Kinachtchouk
This recipe makes 6 servings
Ingredients
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5 cups (1.25 L) fusilli (about 1 lb/500 g)
2 tbsp (25 mL) butter
3/4 cup (175 mL) cubed Canadian Swiss-style cheese
3/4 cup (175 mL) cubed Canadian Fontina cheese
1/2 cup (125 mL) cubed Canadian mozzarella cheese
1/2 cup (125 mL) grated Canadian Parmesan cheese
1/4 tsp (1 mL) each salt and pepper
Pinch each nutmeg and cayenne pepper
1/2 cup (125 mL) toasted fresh bread crumbs
1/4 cup (50 mL) chopped fresh parsley
Preparation
In large pot of boiling salted water, cook pasta until tender but firm, about 8 to 10 minutes. Reserving 1/2 cup (125 mL) of the cooking liquid, drain and return to pot.
Add butter to pasta, tossing to coat. Add Swiss, Fontina, mozzarella, all but
2 tbsp (25 mL) of the Parmesan, salt, pepper, nutmeg, cayenne and reserved cooking liquid; stir until cheeses are slightly melted. Stir in bread crumbs. Serve sprinkled with remaining Parmesan and parsley.
Add butter to pasta, tossing to coat. Add Swiss, Fontina, mozzarella, all but
2 tbsp (25 mL) of the Parmesan, salt, pepper, nutmeg, cayenne and reserved cooking liquid; stir until cheeses are slightly melted. Stir in bread crumbs. Serve sprinkled with remaining Parmesan and parsley.
- Keywords : Main Course; Vegetarian; Boil; Cheese; Pasta;
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