Award-winning chef. Successful restaurateur. Iron Chef judge. Social media star. Donatella Arpaia has done it all. Still her favorite thing to do is working in the kitchen, creating inspiring dishes using the freshest, most authentic ingredients—including Galbani® cheese. Explore her latest menu ideas and learn tricks of the trade from this inspirational entrepreneur.
Drain Ricotta properly then mix in a stand mixer at medium speed with egg yolk, ¾ cup of flour, salt, nutmeg, cheese, and spinach.
Mix until fully incorporated, about 3 – 4 minutes. Be sure strands of egg yolk remain.
Dust approximately 1 tablespoon of flour on surface and on top. Roll into one log.
Using a bench scraper, cut manageable piece and roll back and forth.
Cut into ¾-inch worm and cut into 1-inch pillows. Then, freeze and keep frozen until ready to cook.
Bring a large pot of salted water to a boil. Add the golosi and stir gently to prevent them from sticking together.
Cook until the golosi rise to the surface, about 3 – 4 minutes.
Combine cheese and cream in saucepan and melt on very low heat.
Once melted, strain and press out with ladle to remove graininess.
In a pan, with 1 tablespoon olive oil, add crushed garlic clove and sear beechnut mushrooms.
Remove from heat. Drain the olive oil, remove garlic, and add cheese sauce from step 1. Then toss in golosi and add pepper to taste. Top with a drizzle of truffle oil and sprinkle with toasted breadcrumbs.