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.
Galbani Mascarpone, plus a little extra for garnish
Roasted cherry tomatoes, for garnish
Kosher salt & freshly ground black pepper to taste
Bouquet of herbs tied in cheesecloth (peppercorn, thyme, oregano, star anise)
Tomato purée: Preheat oven to 400 degrees F. Arrange tomato halves, cut sides up, on a baking sheet. Season with salt and pepper, and drizzle with 3 tablespoons of olive oil and 1 teaspoon of agave. Roast until tomatoes have dried slightly and some of the skins have burst, about 1.5 hours. Pass roasted tomatoes through a tomato press, according to manufacturer's instructions.
Roasted cherry tomatoes: Arrange on a baking sheet, season with salt and pepper, and drizzle with 1 tablespoon of olive oil. Roast in 400 degree F oven for 25 minutes. Put aside for garnish.
Heat remaining oil and butter in a large saucepan. Cook onion gently for about 10 minutes until very soft; do not brown. Add garlic and tomato paste, then cook for 1 minute more. Stir in tomato purée.
Pour mixture into a pot with chicken broth and season with salt and pepper. Add herb bouquet. Bring to a boil, then turn heat down and simmer for about 15 – 20 minutes.
Remove tied herbs and discard. Add Mascarpone, then take off the heat. Using a stick blender or blender, puree the soup. Divide soup among 6 warmed soup bowls and top each with a swirl of Mascarpone. Add roasted cherry tomato garnish, if desired.
Serve with Galbani Provolone Grilled Cheese Sandwich.