Faster fam­ily fare:

ITAL­IAN CHEF AND TV HOST GEN­NARO CON­TALDO BRINGS YOU A COL­LEC­TION OF TASTY RECIPES FROM HIS NEW BOOK THAT ARE QUICK YET COM­FORT­ING

Sunday Tasmanian - Tassie Living - - DELICIOUS -

Ital­ian chef and TV host Gen­naro Con­taldo of­fers up a col­lec­tion of quick but com­fort­ing recipes

PASTA AL FORNO AI 4 FORMAGGI (MINI ITAL­IAN MAC ’N’ CHEESE)

“This is the Ital­ian way of pre­par­ing mac ’n’ cheese, with­out the need to make a béchamel sauce. You can use a mix­ture of any cheeses you have in the fridge.” SERVES 4 But­ter, for greas­ing

320g pasta shapes, ei­ther mac­cheroni or spi­rallini

70g em­men­tal, grated

80g fontal (a type of fontina cheese that is less oily when melted) or ma­ture (sharp) ched­dar, grated

100g gor­gonzola, crum­bled

3 tbs milk Gen­er­ous

½ cup (40g) grated parme­san,

plus ex­tra for sprin­kling

Lightly grease 4 in­di­vid­ual 375ml-ca­pac­ity ramekin dishes with but­ter. Pre­heat the oven grill to high.

Bring a large saucepan of salted wa­ter to the boil and cook the pasta ac­cord­ing to packet in­struc­tions. Mean­while, place

the em­men­tal, fontal and gor­gonzola cheeses into a large saucepan with the milk, and melt over a gen­tle heat, stir­ring with a wooden spoon, un­til you ob­tain a creamy con­sis­tency.

Drain the pasta and mix into the creamy cheese sauce, stir­ring in the grated parme­san. Sea­son. Di­vide be­tween the ramekins, top with some ex­tra grated parme­san and place un­der the hot grill for 4-5 min­utes, un­til golden-brown.

PER SERVE • 30G PRO­TEIN • 15G SAT FAT • 56G CARB • 1G SUG­ARS • 780MG SODIUM • 575 CAL (2400KJ)

COOK­BOOK OUT NOW Ex­tracted from Gen­naro’s Fast Cook

Ital­ian by Gen­naro Con­taldo ($39.99, Harper Collins)

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