Quattro Formaggi translates to four cheeses.
I was off to Tinder Box to get some cheeses after gym class. I should have sweat it out more than usual, but I didn't. Anyway, out of the guilt trip, I tried out this recipe for dinner and it's heavenly sinful!
200g uncooked pasta (penne/macaroni)
40g butter
1 cup all-purpose cream
30 g grated parmesan cheese (parmigianno)
30 g gorgonzola or bleu cheese
30 g each of any 2 of the ff: provolone, fontina, pecorino, gruyere, emmenthal
pinch of salt (optional)
white pepper
nutmeg
1. Cook the pasta as directed.
2. Grate the hard cheese.
3. A few minutes before the pasta is ready, melt all the other ingredients:
- Heat cream and butter in a nonstick sauce pan over a medium low heat.
- Add (grated) cheese, add the hard cheeses first.
- If it gets dry add a little bit of pasta water or cream.
3. Stir constantly because the cheeses will settle, melt over the bottom of the pan, and burn if you don't. Let it slightly reduce to desired consistency. (warning, don't over reduce, since this mixture tend to dry up when cold.)
4. Add salt (optional since cheeses are salty) & white pepper to taste, and a pinch of freshly ground nutmeg.
5. When the pasta is just shy of being done, drain it. Transfer it to a skillet, stir in the sauce, and cook over a brisk flame, fold and toss in the cheese cream until most liquid is absorbed.
6. Remove from fire and serve immediately.
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Price of cheese per 100 grams, I used the following:
P71 (Arla) Blue cheese (50% off from SaveMore's yellow tag sale)
P120 Gruyere
P187 Fontina (I've read in most recipe that this is a must.)
P150 Parmesan (grated, which is much cheaper)
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I had the Gruyere, Fontina and Parmesan grated since these are hard cheeses. I ommited the nutmeg and replaced the white with black pepper since I didn't have these on my cupboard, yet it tasted good! :)
Sunday, August 10, 2008
Thursday, August 7, 2008
Pizza Dough
I've been wanting to try making pizza, but I didn't have an interesting recipe until I got this, I ought to try this one.
Warning! Yield: 5.6kg dough.
4kg all purpose flour
2cans (330ml) pilsen beer
150ml olive oil
50g iodized salt
60g yeast
1. In a small bowl, sprinkle the yeast on the warm water, and stir to dissolve it. Set aside until the yeast starts forming bubbles in about 5 minutes.
2. In the bowl of an electric mixer, whisk to combine beer, 2 tablespoons olive oil, sugar, salt, and yeast. Fit bowl on electric mixer fitted with a dough hook, mix until incorporated, 1 to 2 minutes. Slowly add flour, and mix until dough is fairly stiff, about 10 minutes.
3. Sprinkle some flour on the work surface. Place the dough on the floured surface. Knead the dough briefly with your hands pushing and folding. Knead just long enough for the dough to take in a little more flour, and until it no longer sticking to your hands.
6. With your hand, spread a little olive oil inside a bowl. Transfer the dough into the bowl.
7. On the top of the dough, make two incisions that cross, and spread with a very small amount of olive oil. This last step will prevent the surface of the dough from breaking too much while rising.
8. Cover the bowl with a kitchen cloth, and set the bowl aside for approximately 1½ – 2 hours until the dough doubles in volume. The time required for rising will depend on the strength of the yeast and the temperature of the room.
9. When the dough is double its original size, punch it down to eliminate the air bubbles.
10. On a lightly floured work surface, cut the dough into desired proportion. (220g for a 12" thin crust)
11. On the work surface, using a rolling pin and your hands, shape one piece of dough into a thin round layer to desired diameter.
12. Transfer to a pan or pizza stone, add preferred topping. Cook at 500F for 20 to 25 mins.
Warning! Yield: 5.6kg dough.
4kg all purpose flour
2cans (330ml) pilsen beer
150ml olive oil
50g iodized salt
60g yeast
1. In a small bowl, sprinkle the yeast on the warm water, and stir to dissolve it. Set aside until the yeast starts forming bubbles in about 5 minutes.
2. In the bowl of an electric mixer, whisk to combine beer, 2 tablespoons olive oil, sugar, salt, and yeast. Fit bowl on electric mixer fitted with a dough hook, mix until incorporated, 1 to 2 minutes. Slowly add flour, and mix until dough is fairly stiff, about 10 minutes.
3. Sprinkle some flour on the work surface. Place the dough on the floured surface. Knead the dough briefly with your hands pushing and folding. Knead just long enough for the dough to take in a little more flour, and until it no longer sticking to your hands.
6. With your hand, spread a little olive oil inside a bowl. Transfer the dough into the bowl.
7. On the top of the dough, make two incisions that cross, and spread with a very small amount of olive oil. This last step will prevent the surface of the dough from breaking too much while rising.
8. Cover the bowl with a kitchen cloth, and set the bowl aside for approximately 1½ – 2 hours until the dough doubles in volume. The time required for rising will depend on the strength of the yeast and the temperature of the room.
9. When the dough is double its original size, punch it down to eliminate the air bubbles.
10. On a lightly floured work surface, cut the dough into desired proportion. (220g for a 12" thin crust)
11. On the work surface, using a rolling pin and your hands, shape one piece of dough into a thin round layer to desired diameter.
12. Transfer to a pan or pizza stone, add preferred topping. Cook at 500F for 20 to 25 mins.
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