Penne With 4 Cheeses on Parmesan Crisp

Method

1. Prepare a bain-marie: bring a pot of water to a simmer and place a heatproof bowl on top, making sure the bottom does not touch the water.
2. In the bowl, pour the cream and milk. Add the Taleggio cheese cut into small pieces, then the Pecorino di Pienza and Robiola di Roccaverano, and finally the Caprino di Grotta. Stir gently until all cheeses melt and form a smooth fondue. Add a pinch of salt (optional) and season with grated nutmeg.
3. While the fonduta melts, prepare the Parmesan crisp: grate some semi-aged Parmesan cheese. Heat a non-stick pan over medium heat and sprinkle a generous amount of grated Parmesan in a thin, even layer. Cook until the cheese melts and becomes golden (like a disc). Remove from the pan and, while still pliable, shape it over a curved surface (e.g., a rolling pin or bowl) to give it a curved form. Let it cool and harden.
4. Prepare the crunchy topping: grate stale white bread into coarse breadcrumbs. In a bowl, mix the breadcrumbs with chopped fresh sage leaves, a drizzle of extra virgin olive oil, and a pinch of salt. Optionally, add leftover Parmesan from the crisp. Toss to combine.
5. Bring a large pot of salted water to a boil and cook the penne pasta according to package instructions until al dente.
6. While the pasta cooks, gently reheat the fonduta if it has thickened. When the pasta is ready, drain it (reserving a little pasta water) and add it to the fonduta. Toss well to coat every piece of pasta. If needed, add a splash of pasta water to adjust the consistency.
7. To plate: place the Parmesan crisp on a serving plate. Spoon a little fonduta on the plate to act as glue. Arrange the pasta over the crisp. Sprinkle generously with the crunchy breadcrumb mixture. Garnish with fresh sage or marjoram leaves. Serve immediately.