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.
Meet Chef Donatella Arpaia
Why I Choose Italy's #1 Cheese
Donatella Tours Our Plant
Galbani® Garlic Knot Chicken Parm Sandwich
Galbani® Mafaldine, Mushrooms & Mascarpone
Galbani® Tagliatelle With White Bolognese
Galbani® Elevated Chef's Salad
Galbani® Sweet & Spicy Kale Salad With Ciliegine
Detroit-Style Mediterranean Pizza
Galbani® Cinque-Formaggi Artichoke Dip
Galbani® Uptown Pickle Pizza
Galbani® Mini Tiramisu Trifles
Galbani® Sensationally Spicy Meatball Sub
Galbani® Creamy Paccheri Pasta
Galbani® Taste of Italy Plate
Donatella’s Slice of Joy Cheesecake
Galbani® All Decked Out Pizza
Galbani® Premio & Peppadew Pizza
Galbani® Premio & Purple Potato Pizza
Galbani® Scrumptious S'Mores Pizza
Galbani® Lemon Ricotta Zeppole
Galbani® Pumpkin Meringue Cheesecake
Galbani® Creamy Mascarpone Mushroom Farrotto
Galbani® Three-Cheese Salami Calzone
Galbani® Spicy & Sweet Salad Pizza
Galbani® Mozzarella In Carrozza
Galbani® Spicy Three-Cheese Potato Gratin
Galbani® Chicken Parm Piadina
Galbani® Creamy Shrimp Scialatielli
Galbani® Broccolini Truffle Pie
Galbani® Pep In Your Step Stromboli
Galbani® Mascarpone Napoleon
Galbani® Butternut Squash Arancini
Galbani® Pasta Imbustata (Envelope Pasta)
Galbani® Spicy Rocket Burger
Galbani® Cheesy Genovese
Galbani® Gourmet Italian Sub
Galbani® Insalata Bianca
Galbani® Heirloom Caprese Ciabatta
Galbani® Tomato Tartare
Galbani® Chicken Pesto Caprese Sandwich
Galbani® Premio & Meatball Pizza
Galbani® Sweet Sausage & Apple Pizza
Galbani® Pumpkin Mac ‘N Cheese
Donatella’s Famous Meatballs
Galbani® Cavatelli Alla Caprese
Galbani® Pizza Amatriciana
Galbani® Zucchini Flower Pizza
Galbani® Spicy Margherita Pinsa
Galbani® Caramelized Stone Fruit
Galbani® Garden Fresh Lasagna
Galbani® Slice of Summer Pizza
Tastes of Summer Cheese Plate
Galbani® Seafood Stuffed Shells
Galbani® Mascarpone Coconut Crepe Cake
Galbani® Holiday Braciole
Galbani® Ricotta & Mascarpone Mousse
Galbani® Bel Paese Pizza
Galbani® Mediterranean Pizza
Galbani® Ciliegine And Crispy Salmon Salad
Galbani® Ravioli Alla Donatella
Galbani® Gorgonzola Apple Pear Pizza
Galbani® Honey Truffle Bruchetta
Galbani® Limoncello Cannoli
Fried Green Tomatoes With Président® Feta Dressing
Galbani® Chicken Eggplant Caprese
Galbani® Citrus Caprese
Galbani® Grilled Peaches With Fresh Mozzarella
Galbani® Grilled Summer Pizza
Galbani® Tortellini Salad With Marinated Fresh Mozzarella
Galbani® Housemade Marinated Ciliegine
The Winter Cheese Plate
Galbani® Grilled Steak and Bel Paese Cheese Sandwich
Galbani® Fresh Mozzarella, Ham and Potato Croquette
Galbani® Premio Shredded Mozzarella, plus more for garnish
Fresh pasta (9x9-inch sheets, about⅛-inch thick)
Vodka sauce (pre-packaged or homemade)
Toasted slivered almonds for garnish
Micro greens or chopped basil for garnish
Extra virgin olive oil for cooking
Kosher salt and freshly ground black pepper
Filling: Grill chicken breasts until cooked through. Remove to a cutting board and dice into cubes. Transfer the cut chicken into a medium bowl.
In medium pan, over medium-high heat, sauté mushrooms in a little olive oil.
Add the sun-dried tomatoes and spinach. Cook for another minute until spinach begins to wilt down.
Add mushroom mixture to the bowl with the chicken and mix well. Season mixture with kosher salt and freshly ground black pepper to taste.
Alternate adding small amounts of warm Béchamel sauce with small amounts of Mozzarella cheese to the ingredients in the bowl, and mix well.
Let the filling rest until it's at room temperature. (If you want to make the filling ahead of time, you can refrigerate it and add it to the pasta later.)
Pasta: In a large pot, bring salted water to a boil. Prepare a medium bowl with cold water and ice and set aside.
Cook the pasta until al dente. Remove the pasta from the hot water and shock in it ice water to stop the cooking process.
Assembly: Preheat oven to 475 degrees F.
To form the imbustata, take a piece of plastic wrap and coat with a thin layer of extra-virgin olive oil. Lay a sheet of pasta on the plastic wrap, and then brush olive oil on top of the pasta.
Add ¼ of the filling to the center of the pasta sheet. Using the edges of the plastic wrap, fold the pasta over the filling like an envelope. Crimp the edges of the pasta to seal the imbustata.
Repeat the process with the remaining pasta sheets and filling until you have completed all four imbustata.
One at a time, flip each of the imbustata off of the plastic wrap into the palm of your hand, and gently place each in an oven-safe pan, at least 2 inches apart. Pour the vodka sauce into the pan all around the pasta packets.
Place the pan in the oven and bake for 10 minutes.
Place one of the imbustata onto each of four plates. Spoon the sauce from the pan all over imbustata.
Garnish with extra shredded Mozzarella, almonds, micro greens, and basil if desired.