A QUATTRO FORMAGGI
A James Beard recipe first published in the 50's.
1/4 pound butter
2/3 c. shredded Mozzarella
2/3 c. grated Gouda or Edam cheese
2/3 c. grated imported Swiss cheese
2/3 c. grated Parmesan cheese
1 pound spaghetti
Salt and pepper
1. Melt the butter in the top of a double broiler; have the cheeses ready.
2. Cook the spaghetti al dente in boiling salted water. Drain well and
turn into a chafing dish or electric skillet turned to low.
3. Add the Mozzarella and Gouda and toss well. Then add half the butter
and the Swiss cheese. Give it a thorough mixing and add freshly ground
pepper. Finally add the remaining butter and the Parmesan cheese. Toss
again and serve very hot on warm plates.