Sauce No.12 for Pasta: Green and White Tagliatelle/Four Cheeses

A colorful delicious dish which makes your mouth water just by reading the recipe.
You will need:
 Serves 4
- 100 gms of pasta per person, 1 liter of water to boil the pasta in.
- 250 gms of white tagliatelle.
- 250 gms of green (spinach) tagliatelle.
- 1 clove of garlic only, crushed and cut very small.
- 50 gms of grated Parmesan.
- 50 gms of grated Emmental.
- 50 gms of grated Cheddar.
- 50 gms of grated Gouda.
- Liquid béchamel sauce made with 25 gms of butter, and 2 Tblsp. flour, 500 ml milk.
- 2 Tblsp. dry white wine
- Nutmeg, salt to taste and freshly ground black pepper.
- Melt butter in a sauce pan, and add the flour. Make a white roux.
- Slowly add milk while whisking over low heat till the mixture thickens slightly
and starts to boil, season with some nutmeg, salt and pepper.
- Add the white wine, the crushed garlic cut in small pieces.
- Add the grated cheeses to the béchamel, stir till cheeses melt and you obtain a homogenious mixture.
- In the meantime boil both colors of tagliatelle together, strain.
- Serve in spaghetti bowl, pour the sauce over the steaming white and green tagliatelle, mix well. Add a few turns of freshly ground green pepper.


Popular posts from this blog

Bamia Mafroukeh--Ladies fingers with beef or lamg -Taste of Sudan.

Brandade de Morue - Cod / Potato Mash Gratin.

Spaghetti with Portobello mushrooms, garlic, and Gorgonzola Cheese.