Saturday, 9 August 2014

Cheese, Cheese, Cheese and Cheese

Have a careful guess on what this post is all about. No, sorry, you are wrong, it's not all about cheese. What a misleading way to put a title of a blog post. How can I do a thing like that? Yes, just go for it and write it.
While I love cheese very much and all that, this is not going to be a post dedicated to cheese. And this is not a report of about the German cheese museum or a cheese festival that is taking place near to the museum and ... in fact is taking place next month and ... it's not too far from my place. Well, who knows, maybe I get the chance to visit it and then I could write something about it, but now it's simply a recipe containing quite some cheese. That dish is a pasta recipe with a cheese sauce, not just one of those where you put two kind of cheeses in or even three. No, it's Pasta with Quadruple Cheese Sauce.

Let us have a closer look at what we need and how we could go about.

250 g Ricotta
250 g Gorgonzola
100 g Emmental
50 g Parmesan
2 hands full of cherry tomatoes, halved
2 cloves of garlic, sliced
Salt and pepper
Oil for frying
Yes, of course, pasta

Note the time your pasta needs to cook. It depends on type and size and when you make fresh pasta, well you have some extra work, but you will love it even more. Right, I didn't do my own pasta, although I could have done that.
Get a pan and get some oil to a hot temperature and fry the garlic and the tomatoes.
Meanwhile in a bowl over hot water you carefully melt the cheeses far as they need melting ... in fact it will suffice to melt the Emmental and the Gorgonzola first and then stir in the Ricotta and Parmesan.

Once you have achieved a nice and lovely cheese mixture you can add the fried tomatoes and garlic to it. Check the seasoning ... eh ... we didn't put in anything so far ... so check whether some salt and pepper is necessary and add at own will.
Did you check the time for your pasta at the beginning? Since you can imagine that it doesn't take that long to put together the quadruple cheese sauce, you for sure agree that it's good to start getting the pasta ready at an early stage.
When all is ready ... enjoy ...

So I really hope, I can manage to visit this cheese festival. Do you know how it is when you want to go to so many things and would love to do so many things and in the end you don't even manage half of it? Well, well, well, life is like that ...

... then there are also these things happening in your life, I'm sure I have mentioned it more than once already here, when you go shopping and see certain ingredients and you feel you need to have them, although you haven't planned anything to do with them, then ... I guess it's time for the No Waste Food Challenge from Elizabeth's Kitchen Diary. Laura from I'd Much Rather Bake Than ... is managing the challenge this month.
Well, this time it was the Ricotta ...

... and if you feel like it and have leftover cheese, why not go for a quintuple cheese sauce or even ... but that would be all up to you ...


  1. Gosh what a treat, a triple cheese pasta. Looks delicious.

    1. Thanks! So, if you love cheese, then it's really a very delicious thing.

  2. Pure comfort food at its finest. Dare I say thank goodness the ricotta needed using up? I can certainly imagine myself enjoying this =)

  3. Wow, that's certainly the cheesiest dish I've ever seen ! Looks very tasty :)

  4. Oh this is proper winter comfort food - pass me a plate over right now please! MMmm! Thanks for sharing with the no waste food challenge :)


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