Salsa ai 4 formaggi, a classic sauce of Italian cuisine, perfect when you want to treat yourself to a lovely Italian cheese sauce to combine with pasta.
As its name says, this sauce is traditionally prepared with four different kinds of cheese, and for optimal results it’s better to use cheeses that have different taste and texture. What works very well, for instance, is to pair sweet or spicy Gorgonzola with Fontina, grated Parmigiano and Provolone.
Asiago, Taleggio or Gruyere cheese are good alternative as well.
Not always one has four different cheeses available, so you can also make a pasta only with three or only two since this recipe is also a great idea to use leftovers cheese.
And Salsa ai 4 formaggi is also as perfect as pizza seasoning.
Serve: 4 | Preparation time: 5 mins | Cooking time: 10 mins
- 50 g sweet or spicy Gorgonzola
- 50 g sweet or spicy Provolone cheese
- 50 g Fontina
- 50 g grated Parmigiano cheese
- Whole Milk: 250 ml
- Unsalted Butter: 30 g
- A pinch of nutmeg
- Salt, optional
Dice cheeses or else grate them, apart from Gorgonzola which usually is creamy.
Melt butter along with milk and stir, add a pinch of nutmeg and add cheeses and stir again; don’t add salt as it should not be necessary.
If the cheese melts in an uneven texture and the sauce it’s a bit thick, just add more milk – not cold though.
Otherwise, if it should be too liquid, add more grated Parmigiano.
Stir often to prevent the cheese sauce from sticking to the pan. Then turn off the heat.