Orrechiette with Four Cheese Sauce

Winter’s going out with a bang here in the UK, non-stop howling wind, horizontal rain and I’ve just watched my neighbours garden fence set off for Belgium, which is a bit of a shame because it only turned back up on Tuesday after being shipped back from Dublin last week. The neighbour’s not happy.
And as if that’s not bad enough, I’ve been eating warm and comforting winter food every night for about 7 straight months now – and here we go again – Orecchiette with Four Cheese Sauce and Peppers

Get Gooey…

Roughly chop a couple of sweet peppers and slowly sweat them down in a little oil, butter, pimenton and chilli flakes. Get your pasta on. When the peppers are soft, in with some farm-fresh double cream, a torn up ball of Mozzarella, a big lump of Gorgonzola Dolce, a ton of fresh grated Grana Padano and some Taleggio. But you can use any combo of cheese that that you have, just be sure to use gooey and stringy with tasty and savoury. Allow it all to cook and melt down, season with black pepper and add almost al-dente pasta. Fold it all together and leave to sit on a warm hob for a few minutes, stirring occasionally.

You should end up with a stringy, soupy and gooey, unmanageable cheesy nightmare that goes nicely with a couple bottles of big red wine and some hot crunchy bread. Had a plate of very ripe tomatoes with olive oil, lemon, sea salt and black pepper for afterwards.

Gooey stuff you’ll need for Orecchiette with Four Cheese Sauce for two hungry peeps,,,

• 250g Orecchiette Pasta
• 1 pot really good double cream
• 1 ball Mozzarella
• Big lump Gorgonzola Dolce
• Ton of fresh Parmigiano Reggiano
• Some Taleggio
• Knob of Gorgonzola Dolce
• Pimenton (paprika) to taste
• Dried red chilli flakes to taste
• Freshly Ground Black Pepper
• Butter and Olive Oil for frying

Buon appetito.
Apparently, Spring’s going to be nice.