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| Riggatoni with four cheeses recipe |
1 package of pens or riggatoni
150 gr. rengato
150 gr. cheese
150 gr. Parmesan
150 gr. EDAM or other yellow cheese melt
200 gr. ham on toast (optional)
1 box cream
1 can sliced mushrooms (optional)
and little butter.
Boil pasta according to package directions, strain and keep aside (not the Butter).Mix together the grated cheese and let them and set aside. Rinse the mushrooms and pour into a pot that we put the butter to burn. The fry briefly, add the cream - bring down the temperature because the cream will start to rise - and boil them together for a while, about 3-4 minutes, until they begin to tie sauce - have little in a bowl ygraRichnoume pasta, a little more than half of cheese, sliced ham kyvakiakai finally cream. Stir well to unite all the ingredients and place in a Pyrex or individual dishes. Just to add to pave the entire surface of the cheeses we keep. When you make a baked crust very Niamey - Niamey. !Bake in preheated oven at 200 degrees, more or less heat or air in the middle rack for about 20 to 30 minutes or until cheese to get the color you like.TIP: Ask the S.M. you rub the cheese will save a lot of time and effort! You can do the cooking for several hours before and just mix and bake the food at the time you want.