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Four cheese pasta
Here are some delicious recipes starting with four cheese pasta, ideal for not wasting Emmental or Fontina, mozzarella di bufala and not, scamorza, taleggio, certosa, stracchino and gorgonzola.
Ingredients for 4 people)
- 300 grams of short pasta
- About 200 grams of leftover cheese
- 1 glass of milk or a little more
- salt
- Grated Parmesan cheese
By choice
- Walnut grains
- Speck or raw ham
- Marjoram leaves
- Bechamel sauce
Preparation
- To cut the cheeses in pieces.
- Warm up the milk, add the cheeses, let it heat up again and to melt everything well into a cream, mixing carefully. Add a little milk if the cream is too thick, add a few cubes of speck or raw ham, if desired.
- Meantime cook Cook the pasta in plenty of salted water, drain it and season it with the cheese sauce, adding grated Parmesan cheese on the side.
- The dish you can get rich with a sprinkling of chopped walnuts, or freshen up with a few leaves of marjoram.
- A richer (and more convenient, because it can be prepared in advance) recipe: pour the seasoned pasta into a baking dish, cover with a little béchamel sauce and a few tablespoons of grated Parmesan, then grill in the oven just before serving.
Pay attention to the balance of flavors. If the cheeses you're using are too strong, you can sweeten them with a few spoonfuls of ricotta.
Baked rice
This recipe is ideal for using up not only cheese, but also leftover rice (prepared however), cold cuts, or meat sauce.
The most suitable cheeses are delicate and stringy ones, such as mozzarella, fontina, and crescenza.
- Preparation and cooking time: 45-50 minutes
Ingredients (for 4 people)
- 250 grams of rice
- A knob of butter
- salt
- 150/200 grams of stringy cheese
- 4 slices of cooked ham
- Grated Parmesan cheese
Preparation
- Boil rice in plenty of salted water
- Drain it and season it immediately with the butter and two tablespoons of grated Parmesan cheese
- To pour half of the rice in a pan, leveling well, cover with the cheese cut into small pieces, well distributed, and the ham
- completion with the remaining rice and sprinkle the surface with grated Parmesan cheese
- Bake in a hot oven at 180° for 15 minutes, then let it cool. gratinare the surface for a few more minutes under the grill. Serve immediately.
If there is any leftover rice, it is sufficient to integrate it with other boiled rice to reach the necessary quantity, then mixing the two preparations well (the leftover rice is also fine if cooked as a risotto, and even if it has different aromas such as saffron and vegetables)
Instead of cooked ham, you can use leftover cold cuts (raw ham, coppa, mortadella). In this case, we recommend cutting the slices into small pieces and mixing them together for a more consistent flavor. It's also a good idea to use a few tablespoons of meat sauce.
Cheese tart
Here's a dish where you can use up leftovers from any cheese, even the most mature ones.
- Preparation and cooking time: 1 hour and a half
Ingredients for 4 people)
- 3 medium potatoes
- About 200 grams of cheese (if not enough, add scamorza or mozzarella)
- About 100 grams of cooked ham
- 3 + 3 heaped tablespoons of grated Parmesan cheese
- 1 egg
- butter
- salt
Preparation
- Boil the potatoes in salted water, with the peel if you have time, otherwise peel and cut into pieces
- In the meantime, cut diced cheeses and chop up Ham
- Drain the potatoes, peel them if necessary and transfer them to a bowl
- Crush them roughly with a fork, add First add the cheeses, mixing well, then the chopped ham, and finally the egg. Mix well and season with salt.
- Transfer in a well-buttered baking pan, dust with the remaining grated Parmesan, and bake in a hot oven at 180° for about three quarters of an hour, checking after 30-35 minutes
- For a more complete and refined preparation, wrap the dough in a base of shortcrust pastry.
More kitchen ideas for reusing leftover cheeses
If you have several left over cheeseHere are some more ideas for how to recover them and avoid wasting them.
- Use them for the pasta sauce: the rind can be grated or cut into cubes and added to the sauce.
- Same thing for the soup: a crust of parmesan It will make your soups even tastier.
- If you have any large pieces left over, cut them into large rectangles and roast them on the plate until they become crispy.
- With lots of pieces of soft cheese you can create an excellent cream to be used for season the pasta or gnocchi, polenta or to be used for soaking the toast , meat.
- A classic remedy is then the frying, especially for hard cheeses.
- Cheese cubes for a tasty omelette: all you need to do is beat two eggs and add the cheese, with a little salt and pepper, to have a tasty dish to bring to the table.
- If you have any left hard cheeses, such as Gruyere, Parmesan or aged Gorgonzola, cut them into small cubes and place them in an airtight glass jar. Cover them with brandy fruit or grappa and keep them in the pantry for 30 days, stirring every week. The result will be a very creamy tasty da spread on bread toasted.
- Savory muffinsGrate some cheese on top and they'll be even more delicious.
- Leftover Gruyère and Fontina cheese? Make a soufflé.
- You can also use these leftovers to flavour the vegetables and pasta: once cooked, place them in a pan, pour in the cheese cubes and past the compound in the oven.
- A tantalizing one appetizer it's made with some filled puff pastry di cheese and maybe a piece of cooked ham.
- And why not use the leftovers for a nice Team Building with cheeses? An easy, quick and economical recipe.
- The same goes for the savory pies: put it in there cheese advanced, will only add flavor to your dish.
- Meatballs are the queen of recycled cuisine: stuff them with your leftover cheese and you'll have delicious nuggets to bring to the table.
- Another way to use up leftover cheese is to make a potato gateau or use it to flavour the puree.
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