RecipeDB

Cooking in progress....

Quattro Formaggio Pasta Sauce

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)1610.686
Energy (kCal)15142.0
Carbohydrates (g)1615.714
Total fats (g)228.8
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Shred all of the cheeses but the;marscarpone and toss them together in a bowl. Set aside. | 2. In a pan, melt about a 1/2 stick of butter and then pour in the light cream and bring to a boil. | 3. When the cream is beginning to boil, slowly mix in the marscarpone. After it has melted, slowly add the other cheeses giving them time to melt and blend into the cream. | 4. The sauce will be ready when all the cheese has been mixed in and it comes to a boil again. If the cheese precipitates out of solution, then cool and add extra mascarpone. | 5. If you are not an idiot, you should have been making the pasta all along and it should now be ready to serve with the cheese sauce over it. If, at this point, you still need instructions about that sort of thing, pass this book on to someone with half a brain. | 6. Serves two: a man with a future and a woman without a past. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    gorgonzola 25 - - - -
    parmesan cheese 50 14800.0 1600.0 1600.0 200.0
    mascarpone 100 - - - -
    mozzarella cheese 50 - - - -
    cream 1/2 pint - - - -
    butter 1/4 cup 342.0 15.714 10.686 28.8
    pasta - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



    Similar Recipes by Processes Similar Recipes by Category Composition