Ingredients with Measurements:
- 1 lb. pizzoccheri pasta
- 1/2 cup unsalted butter
- 1/2 cup all-purpose flour
- 4 cups whole milk
- 2 cups grated fontina cheese
- 1 cup grated parmesan cheese
- 2 cloves garlic, minced
- Salt and pepper to taste
Special equipment needed:
- Large pot for boiling pasta
- Medium saucepan for making cheese sauce
- Whisk
Step-by-step instructions:
1. Bring a large pot of salted water to a boil. Add the pizzoccheri pasta and cook according to package instructions until al dente.
2. While the pasta is cooking, melt the butter in a medium saucepan over medium heat. Add the minced garlic and cook for 1-2 minutes until fragrant.
3. Whisk in the flour until smooth and cook for 1-2 minutes until lightly browned.
4. Slowly whisk in the whole milk, stirring constantly to prevent lumps from forming. Cook for 5-7 minutes until the sauce has thickened.
5. Add the grated fontina cheese and parmesan cheese to the sauce and stir until melted and smooth.
6. Drain the cooked pasta and add it to the cheese sauce. Stir until the pasta is coated evenly.
7. Season with salt and pepper to taste.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
N/A
Serving size:
4-6 servings
Nutritional information:
Calories: 700
Fat: 42g
Carbohydrates: 51g
Protein: 28g
Sodium: 700mg
Substitutions for ingredients:
- Pizzoccheri pasta can be substituted with any other type of pasta.
- Fontina cheese can be substituted with Gruyere or Emmental cheese.
- Parmesan cheese can be substituted with Pecorino Romano cheese.
Variations:
- Add cooked bacon or pancetta to the cheese sauce for added flavor.
- Top with breadcrumbs and bake in the oven for a crispy crust.
- Add cooked vegetables such as spinach or mushrooms to the cheese sauce for a healthier option.
Tips and tricks:
- Be sure to stir the cheese sauce constantly to prevent lumps from forming.
- Reserve some pasta water to add to the cheese sauce if it becomes too thick.
- Serve immediately to prevent the pasta from becoming soggy.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop with a splash of milk to loosen the sauce.
Presentation ideas:
Serve in a large bowl or on individual plates.
Garnishes:
Garnish with chopped fresh parsley or basil.
Pairings:
Pair with a glass of red wine such as Chianti or Barbera.
Suggested side dishes:
Serve with a side salad or garlic bread.
Troubleshooting advice:
If the cheese sauce becomes too thick, add a splash of milk or reserved pasta water to thin it out.
Food safety advice:
Be sure to cook the pasta and cheese sauce to the appropriate temperature to prevent foodborne illness.
Food history:
Pizzocchero al Formaggio is a traditional dish from the Lombardy region of Italy.
Flavor profiles:
Creamy, cheesy, and garlicky.
Serving suggestions:
Serve as a main dish for lunch or dinner.
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Region: Italian