Coloured anelli with four cheeses

Tempo 10'  


(for 4 people)
– 500 g of anelli colorati OroGiallo
– 50 g of butter
– 100 g of gorgonzola cheese
– 100 g of fontina cheese (Valle D’Aosta typical cheese)
– 100 g of Emmental
– 80 g of grated parmesan cheese
– 200 g of cooking cream.
– 30 centilitre of milk


In a large pan put milk , butter, cream, abundant parmesan ,gorgonzola, fontina and Emmental all cut in little pieces and let cook on a low flame up to when the cheeses will be melt, adjust with salt and pepper. Cook the anelli in abundant salted water, drain them and pour them into the pan with the melted cheeses, let amalgamate for two or three minutes.Serve immediately with a sprinkling of parmesan.