Mozzarella
Concepts
Want to showcase this cheese on your menu? Serve up something sensational with these innovative concepts.
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Galbani® Four Cheese Paccheri al Cardinale
Serves 4 – 6
INGREDIENTS
Sauce
¾ cup | Extra virgin olive oil |
8 | Garlic cloves |
1 can | Crushed tomatoes (28 oz.) |
Paccheri
1 lb. | Paccheri or rigatoni |
½ cup | Galbani Pecorino Romano, grated |
½ cup | Galbani Parmesan, grated |
½ cup | Galbani Premio Mozzarella, shredded |
20 | Basil leaves, cut into slivers |
1 cup | Galbani Whole Milk Ricotta |
Kosher salt & freshly ground black pepper to taste |
METHOD
Sauce
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Heat olive oil in a large pot over medium heat until hot, but not smoking.
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Add garlic and sauté about 2 minutes. Add tomatoes and cook, stirring, for 5 minutes. Season with salt and pepper.
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Reduce heat to low and simmer, partially covered, about 30 minutes, until thick.
Paccheri
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Preheat oven to 450°F.
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Bring a large pot of generously salted water to a boil. Add paccheri and cook until not quite al dente.
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Add the 3 cheeses to thickened tomato sauce and stir until Mozzarella melts. Stir in basil. Season to taste with salt and pepper.
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Use a spider to lift paccheri out of the water and into the sauce. Toss to coat, then transfer to 4 – 6 mini crocks. Garnish with extra shredded Mozzarella. Cover with parchment paper, tucking it into the sides of each dish. Place crocks on a metal tray and bake about 20 minutes, until pasta is piping hot.
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Bring the pasta dishes to the table, cut an “X” in the parchment paper on each dish and gently tear back the points. Spoon some Ricotta onto each portion.
Pairings
- Wine & Spirits
- Beer
- Proteins
- Fruits & Vegetables
- Nuts, Grains & Starches
- Flavors, Spices & Condiments