1st plate I learned how to make Pasta 4 fromaggi

When I started cooking in Italy all I made was microwave soup and "Przenice"(bread fried with eggs). When that became boring to eat I had to make something else. So I bought pasta and cheese and started making a sauce. And in the end it was great. The only problem is that I used to made this meal for 4 persons since my boyfriend and his roommate ate for 4;)
Ingredients:

• 100g of gongorzola or bludanish cheese
• 100g of camamber cheese
• 100g mozarela
• 100g of ementaler or any yellow cheese
• little bit of butter
• 1/2l of panna ( if you can not find it You can use creme frech or I will explain how to make something similar)
• 500g pasta
• olive oil

The trick to cook the pasta is to cook it one minute less then written on the box. Also when the water starts boiling You have to put a little bit of salt and little bit of olive oil. And then You put pasta and cook it a minute less than prescribed.

In a pot You put a little bit of butter and let it melt but don't let it burn. On the butter you put cheese cut into little pieces. A melt them. On the cheese You add panna or creme frech. And mix it. After the pasta is over and You put a little bit of olive oil on it You have to mix it with sauce. On the top You can put parmigiano reggiano or grana padano it depends on the taste. And that is it.

If You can not find creme frech or panna You need

• 1/2 l milk
• spoon of butter
• spoon of white flower 
• and all of the cheeses listed

On the melted butter you put milk and a spoon of flower. You mix it on the stove until it become thick. When it became think you put all the cheese cut into little pieces and mix it all together. And that is it.

Kada sam pocela da kuvam u Italiji sve sto sam znala da napravim je da podgrejem vec gotovu supu u mikrorerin i da napravim przenice. Kada se to smucilo svima da jedu morala sam da smislim nesto novo. I tako sam odlucila da pocnem da pravim pastu. I na kraju je ispala super. Jedini problem je shto ja znam da napravim meru za 4 osobe jer su moj decko i njegov cimer bili u stanju da jednu dosta.

Sastojci:

• 100g gongorzole ili bludanish-a ili bilo kog slanog budjavog sira
• 100g kamambera
• 100g mocarele ( kod nas je malo teze naci ali ima u Veru, bitno je da bude sveza i da bude u vodi)
• 100g ementalera ili bilo kog ne  jakog kackavalja
• malo putera
• 1/2 pane ili pavlake 
• 500g paste
• malo maslinovog ulja

Ovo nije pana mozete je koristiti ali meni nije to to 

Stos u kuvanju paste je da se kuva minut manje nego sto pise na kutiji. Desavalo mi se ovde u Beogradu da u restoranu porucim pastu i dobijem raskuvanu masu koja je otuznog ukusa. Kada voda za pastu provri u nju treba ubaciti malo soli i malo ulja, ne pre jer cete onda dugo chekati da provri. Posle toga ubaci se pasta i kuva se.

U serpu ubaciti malo putera, i pustiti ga da se rastopi. Pazite da ne zagori. Onda ubaciti sitno iseckane sireve i pustiti ih da se otope uz stalno mesanje. Kada se otope preliti ih panom ili pavlakom. I mesati dok ne dobijete lepu homogenu smesu. 

Kada procedite pastu sipajte pre nje malo maslinovog ulja da se ne bi lepila i pomesajte sa prelivom. I to bi bilo to. Na to onda mozete staviti parmigiano reggiano ili grana padano, zavisi sta vise volite.

Ako ne mozete da nadjete panu ili ako ne volite pavlaku pravi italijanski preliv se pravi ovako. Potrebno vam je:

• kasika putera
• kasika belog mekog brasna
• 1/2l mleka

Rastopite puter i preko njega sipate mleko. U to ubacite kasiku brasna i mesate. Mesate sve dok ne postane skroz gusto a oce posle nekog vremena. Kada se zgusne ubacite sitno seckane sireve i mesate dok se oni ne otope. Ne treba da bude jaka vatra ali to opet zavisi od vaseg sporeta svi su razliciti.:) I tako dobijete pravi preliv sa 4 sira. Italijani za razliku od nas kada pravimo besamel ne ubacuju na puter brasno pa onda prelivaju sa mlekom ne znam iz kog razloga ali mislim da je njihov nacin mnogo laksi. I to bi bilo to.

Bon appetit! :D