Penne Quattro Fomaggio

serves 4

Ingredients:

• 4 cups heavy cream
• 1 chopped shallot/1 chopped garlic clove
• salt and pepper
• 14 ounce pasta uncooked
• 3 oz of each cheese: parmesan, fontina, goat and gorgonzola
• 1/4 cup freshly grated parmigiano-regiano
• 1 ounce olive oil
• 2 oz truffle oil
• 1 tbsp chopped fresh basil

Method:

• In large saucepan of boiling water and salt cook pasta according to package directions. 
• Strain pasta and keep on side for few minutes to cool.
• In frying pan over medium heat ,heat olive oil ,garlic and shallot and cook (do not brown).
• Add heavy cream, bring to a simmer. Add all cheeses whisk until melted.
• Taste and season with salt & pepper.
• Toss warm pasta with sauce
• Ladle pasta in serving bowls. Top with chopped basil and truffle oil.

How To Make Piccata

Ingredients:

• 2 tbsp olive oil
• 1 shallot, chopped
• 1 garlic clove, chopped
• 1 tbsp capers
• Juice of 1/2 lemon
• 2 oz butter
• 1 tsp basil, chopped
• 1 cup white wine
• salt and pepper

Method:

• Heat the oil in a pan over a medium heat and cook the shallot and garlic.  Do not brown..
• Add capers, lemon juice and white wine, reduce by half.
• Add butter, basil and salt & pepper to taste.
• May use sauce to top grilled chicken, veal, fish