From A Past Edition Of The New Orleans Menu Daily By Tom Fitzmorris Rigatoni With Four Cheeses Or "quattro formaggi," as the Italians call it. Very, very rich, this pasta dish is best served in a small portion as an appetizer. What you want here is a combination of cheeses with different flavors. One way to do that is to use cheeses made from the milk of different animals. from different animals. So here I have Parmigiana (cow), Romano (sheep), Gorgonzola (cow) or Roquefort (sheep), and Fontina (cow). 1/2 pint whipping cream 1/2 pint half-and-half 3 oz. grated Parmigiano cheese 3 oz. grated Romano cheese 3 oz. grated Fontina cheese 1 oz. crumbled blue cheese 1/4 tsp. white pepper 1 lb. rigatoni pasta, cooked and drained 1. In a large saucepan, combine the cream and half-and-half over medium-low heat. Let it simmer for about ten minutes. Careful! It may foam over! 2. Add the cheeses and whisk into the cream until the cheese melt completely and blend into the cream. Return to a simmer, then turn off the heat. 3. Put the cooked, drained pasta into a large bowl and pour the sauce over it. Toss with the pasta to coat. 4. Serve with freshly-ground black pepper to taste. Serves four entrees or eight appetizers. Click here for an index of recipes from past editions. © 2009 Tom Fitzmorris. All rights reserved. news@nomenu.com