Cinque formaggio sauce

Yesterday, Anna and I were comming back from work and, as usual, discusing what dinner would be.

We usually like to make food “from the scratch”, but Carl Sagan said once: “In order to make an apple pie from the scratch, you must first create the universe”. Nothing could be more true, that is why, despite a lot of gourmets claim that things have to be done “from the scratch”, I refuse this concept.

In our kitchen we always keep a wide range of ingredients from very elementary things, like several kinds of flour and semolina to industrialized good food, like Barilla pasta.

In the middle of this, we have dozens of spices and we grow our own basil, but this is more like a hobby that anything else. We are often buying basil, because we can’t grow enough at the apartament. But is nice to have ours in a vase, because it is easier to go there to get some, eventually, than going to the market.

However, above all, cooking is a lot o fun. So it is really unimportant if your food is from the scratch or not, the important is that it tastes good and that you had fun cooking as well as eating.

But how fun can be gourmet cooking dinner every day after a whole day of work?

One thing is spend a saturday afternoon cooking for a dinner party. Cooking for hours every day is something else. However, gourmet cooking is not about spending hours in the kitchen, it is about appreciating, understanding and inventing your food. With the right company and ingredients at reach you can invent your own formaggio sauce in a matter of minutes,

So we decided to cook Barilla’s Bucattini we had at home and create owr own cheese sauce.

I decided to put this sauce as the first post of our blog, because that is a really nice way to introduce it. We very rarely follow recipes strictly, and is is true in the kitchen as well as in about everything else. Gourmet cooking, gourmet living, and that is what this blog is about.

It is almost impossible to ruin this sauce, and is almost impossible to say that there is a version that is the best, it is all a matter of taste. Some things in the kitchen and anywhere else are impossible to ruin by improvise with a little understanding, and this sauce is one of those.

For the cheese sauce you must put on low fire a mixture of

• Sour cream
• Salt and pepper to taste
• Provolone
• Mozzarella
• Parmisan
• Gorgonzola
• A Soft cheese (I used Catupiry)
• Extra Virgin Olive Oil (I used an aromatic oil with pepper and cardamom we prepared at home)

The sour cream is important for the texture and to keep the sauce liquid. The Olive oil is good for the texture and flavor. The cheeses are just a matter of taste.

Put everything together, the cheese should be grated. Take it to melt in low heat while moving gently with a wooden spoon and use it immediately after is all homogeneous.

How much of each ingredient? I don’t know, how much you like them? Almost any proportion of them will give a nice sauce. Some proportions could be better that others, guide yourself by taste.

Have fun!