Cheese, Egg, and Cream Based Recipes - Four-cheese Melting Moment

Ingredients                          

• 225 g/8 oz green tagliarini (verdi)

• 25 g/1 oz/1/4 cup plain (all-purpose) flour

• 600 ml/2 1/2 cups milk

• 25 g/1 oz/2 tbsp butter

• 1 bay leaf

• 50 g/2 oz Emmental (Swiss) cheese, grated

• 50 g/2 oz Fontina cheese, grated

• 50 g/2 oz Mozzarella cheese, grated

• 50 g/2 oz/1/2 cup grated Pecorino cheese

• Salt and freshly ground black pepper

• A few basil leaves

---

Method:

1. Cook the pasta according to the packet directions, drain.

2. Meanwhile, whisk the flour and milk together in a saucepan until smooth.

3. Add the butter and bay leaf and bring to the boil, whisking all the time until thickened and smooth. Simmer for 2 minutes, stirring.

4. Remove the bay leaf. Stir in the cheeses and a little seasoning. Heat through until melted. Add to the cooked tagliarini and toss well.

5. Serve with a good grinding of black pepper and torn basil leaves scattered over.