Quattro Formaggi, or “Four Cheeses,” is a classic Italian flavor combination that pairs (you guessed it) four different cheeses into the perfect blend of cheesy goodness. But which cheeses should you use? And what dishes can you Quattro Formaggi-fy?
In today’s video, Eva is sharing the secrets of this blend, plus some unusual quattro formaggi recipes that most people have never thought to try!
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PASTA AI QUATTRO FORMAGGI RECIPE – https://www.pastagrammar.com/post/pasta-ai-quattro-formaggi-authentic-italian-four-cheese-pasta-sauce-recipe
POLENTA AI QUATTRO FORMAGGI RECIPE – https://www.pastagrammar.com/post/polenta-ai-quattro-formaggi-italian-four-cheese-polenta-recipe
FOCACCIA AL FORMAGGIO RECIPE – https://www.pastagrammar.com/post/focaccia-di-recco-recipe-italian-cheese-stuffed-focaccia
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00:00 – Why Italians Are Obsessed with FOUR Cheeses
01:05 – What “Four Cheese” Sauces are Made From
04:25 – How to Make Gnocchi ai Quattro Formaggi
09:33 – Tasting Eva’s Gnocchi alla Bava Recipe
11:38 – How to Make the Ultimate Cheesy Polenta
14:50 – Tasting Eva’s Polenta ai Quattro Formaggi Recipe
17:08 – How to Make Four Cheese Focaccia
20:59 – Tasting Eva’s Focaccia ai Quattro Formaggi Recipe
23:25 – Pasta Grammarian in Action!
#quattroformaggi #fourcheese #italianfood
28 Comments
Got any fun ideas for an unusual dish you could make EXTRA cheesy with quattro formaggi? Let us know!
Sorry, but as far as pizza is concerned, quattro formaggi is Mozzarella, Gorgonzola, Fontina, and Parmigiano.
Guess everything is better with four cheeses 🎉
Drooling 🤤
Brie, Maytag, Swiss, and Kraft Parm, these should do. Correct?
I like Eva’s voice and accent. She’d be a good wife and mother
Good to see you with the nose ring. It was very unnecessary.
tallegio consistency same as brie.. as a French person I can only hope you had bad quality brie and really good tallegio 😅 ahahah love you guys 💜
Harper and Ava, what would be the best alternative for Taleggio if we can’t find that in our country? 😄
Harper, the way Eva talks about Parmigiano-Reggiano, it seems that it is your competition. You'd better watch your….. plate. LOL
Eva!!! Yes!!! Gnocchi!!!
When I think of Quattro Formaggi, I usually don’t think of penne… maybe because I’m Ligure. I usually think of gnocchi. And when doing polenta, I do mix many cheeses but once already in the dish.
Hey! I can help you out. Corn (maize) was a staple of Mexico, Central, and South America for thousands of years before the Spanish showed up. The molcajete (a large heavy mortar and pestle made of coarse heavy pumice rock) that is used to grind corn was found in archeological sites thousands of years old. Corn was nixtamalized, a traditional Mesoamerican technique for preparing maize (corn) by cooking and soaking it in an alkaline solution. The process improves the nutritional quality of corn, making it more digestible and increasing its vitamin B3 (niacin), calcium, and iron content. Italians who imported corn did NOT know about nixtamalization, and poor Italians on a limited diet managed to deplete themselves of iron and niacin by eating so much untreated corn that in the 19th century there was an epidemic of pellagra ("ugly skin"). Pellagra is just niacin deficiency. So, (avert your eyes, Eva) even when I'm cooking Italian dishes I use masa, i.e., nixtamalized corn flour, because the nutrition is so much better.
Could you make gnocchi wit parsnips, turnips, or rutabagas?
Another substitute for gorgonzola might be English Stilton.
Is polenta like grits?
There was a very nondescript restaurant in Toronto that made a Quattro formaggi grilled cheese with garlic-rubbed sourdough sliced thick with a crust of melted parm on the outside. I still dream of that sandwich.
Ciao cari 😊please share more Northern italian foods and recipes with us!
YES to the nutmeg!
I've always thought Gorgonzola tasted sweet, well, sweeter than other blue cheeses. That's probably why Harper ticked off Ava.
The BEST cheese mixes I do always have blue cheese (sorry, not sorry) and Swiss. Those two really amp up any cheese mix. Now I feel validated lol.
It is pronounced “how Da” (Gouda)
oh, come on! Taleggio is not similar to Brie (and I say this as a lover of both cheeses).
The first has a washed rind and the second has a bloomed rind.
There are other Italian cheeses with a bloomy rind
My son fries his gnocchi. So good!
Where is the love for pecorino Romano?! lol
Oh no! Plus 400 pasta shapes too!!! Praying for your survival. It's going to be OK. Check "Better Help" for online therapy counseling.
"A statue has never been built in honor of a critic." -Jean Sibelius
Sorry guys but this sounds like Olive Garden to me.
I know it’s good by how Eva twirls her fork.😁
I get so hungry when I watch her cooking.😋
Thank you for sharing your knowledge.😘