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!
If you enjoy this video, please give it a like and subscribe to the channel!
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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
45 Comments
Got any fun ideas for an unusual dish you could make EXTRA cheesy with quattro formaggi? Let us know!
Thank goodness for the last dish. I can’t stand gnocchi or polenta.
It's cute that Harper's fingers now count in European (thumb first), rather than American. He must be a Tarantino fan!
if you want to eat Italian cheeses with low fats try ricotta, stracchino, squacquerone…
Roquefort doesn't work because French cheeses are too good on their own, it would be sacrilege to mix it with another cheese lol😂. Ciao dalla Francia!
I agree because Tres Leches Cake was created to be a National Cake after they tasted Tiramisu. Must be why so many people love Italian and Mexican cuisine.
On the quesadilla/foccacia question, the indigenous peoples of Mexico had always made something like a quesadilla before the Spanish arrived (they "invented" corn 9000 years ago with ingenious hybridizing of native grasses), but they used squash and pumpkin blossoms and other similar ingredients for filling because they did not have cheese until the Spanish brought it with them. So a "real" quesadilla didn't exist until the 16th century. When did the Ligurians start putting cheese on their foccacia?
Four Jesus, gotcha
🤩
How about deep fried 4 cheese polenta balls with a chunk of mozzarella in the middle? Would that be technically breaking the 5 cheeses are too many rule? lol
Where's the lasagna guys? 😢
How long have you been in this country. Learn the language and speak normal damnit!
I guessed polenta..yay! Lots of stirring, but totally worth it, especially with the addition of Quattro Formaggi 🧀🧀🧀🧀
I smiled all the way through this video, thanks guys!
1:23 At least Harper said generic "blue cheese" and not the french Roquefort.
Out of the last 200 videos ive watched where they say there'll be a link up here….there NEVER is. I think they should just stop doing it. It never worked in the first place because you had to leave the video you were watching to follow the link and it was a roral pia to rewind it to try and find the 2 seconds it flashed onto the screen. It is a thing of the past…just let it fade away. Put them in the description and stop distracting your audience to a blank corner of the screen because no one remembers to put it in during editing anyway. Food looks amazing as always. Bravo 👏
Yummy as usual!!❤
20:51 "Ligurian Quesadilla". Harper is asking to get smacked 😂
Please. Let’s get some haircuts. Cheers!
I would add lots of black pepper to the polenta
I got your book and I thought it was funny that the last page where it has about the authors, Eva's is about Eva and Harper's is also about Eva.
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