Wednesday,19 September, 2018
Current issue | Issue 1296, (19 - 25 May 2016)
Wednesday,19 September, 2018
Issue 1296, (19 - 25 May 2016)

Ahram Weekly

Sufra Dayma: Pasta in four-cheese sauce

Serves 4

300 gm pasta (your choice)
1 cup and 1/4 cream
4 garlic cloves (slit with a tip of a knife, kept intact)
1/4 cup grated cheese of each:
Parmesan, Gruyere, Fontana, Mozzarella
Extra Parmesan (to serve)
Fresh basil leaves (torn)
Salt + pepper + dried basil

Bring a large pan of lightly salted water to a boil.  Add pasta.  Bring back to a boil.  Cook until al dente.  Strain and reserve a cupful of the pasta waters.  Place cooked pasta back into empty pan.  Pour reserved waters over, to combine within.  Cover pan and leave aside.  Place cream and garlic in a medium pan.  Bring gently to a boil, over medium heat; only until bubbles form around the edge of pan.  Strain out the garlic cloves from the pan, by means of a slotted spoon or ladle.  Stir in seasoning ; being cautious with salt.  Add all the cheeses to the cream; over medium heat.  Stir gently to melt.  Pour the sauce over the pasta.  Stir gently to combine.  Toss in torn basil; reserving a few leaves to garnish upon serving.  Spoon into a serving dish.  Garnish with reserved basil leaves.  Serve with extra grated Parmesan; to sprinkle individually on top, if desired.

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