Parmesan

Concepts

Want to showcase Parmesan on your menu? Serve up something sensational with these innovative concepts.

Galbani® Garlic Knot Chicken Parm Sandwich

Galbani® Mafaldine, Mushrooms & Mascarpone

Galbani® Tagliatelle With White Bolognese

Galbani® Cinque-Formaggi Artichoke Dip

Crispy Eggplant Stacks

Galbani® Creamy Mascarpone Mushroom Farrotto

Galbani® Mozzarella In Carrozza

Galbani® Spicy Three-Cheese Potato Gratin

Galbani® Creamy Shrimp Scialatielli

Galbani® Butternut Squash Arancini

Galbani® Cheesy Genovese

“Hog Heaven” Pizza by Chef Lenny Rago

White Clam and Shrimp Pie by Chef Gino Rago

Al Taglio Roman Style Pizza by Chef Billy Manzo

Popeye Pizza by Chef Michael LaMarca

Galbani® Premio & Meatball Pizza

Donatella’s Famous Meatballs

Galbani® Garden Fresh Lasagna

Galbani® Seafood Stuffed Shells

Galbani® Holiday Braciole

Galbani® Ravioli Alla Donatella

Galbani® Fresh Mozzarella, Ham and Potato Croquette

Galbani® Butternut Squash Ravioli

Galbani® Orecchiette & Sweet Sausage

Galbani® Ricotta Fritters

Galbani® Stuffed Zucchini Flowers

Galbani® Fig & Pig Pizza

Galbani® Pea Pesto Pizza

Galbani® Baked Mac & Cheese

Donatella’s Famous Stuffed Meatballs

Donatella's Cast-Iron Eggplant Parm Featuring Galbani® Cheese

Galbani® Creamy Bel Paese Linguini

Galbani® Truffle Lasagna

Galbani® Golosi

Galbani® Four Cheese Paccheri

5 tbsp.	Unsalted butter
8 oz.	Gourmet mushrooms, sliced
4	Medium garlic cloves, minced
6 oz.	Guanciale, diced
16 oz.	Green & white dried fettuccine
1 cup	Heavy whipping cream
6 oz.	Galbani Bel Paese, cut into small cubes
6 oz.	Green peas, cooked
3 oz.	Galbani Parmesan, grated
	Kosher salt & freshly ground black pepper to taste
	Spring pea shoots, for garnish

Melt butter in heavy, large skillet over medium-low heat. Add mushrooms, garlic, guanciale, and generous amount of pepper. Cook for about 5 minutes until mushrooms become juicy and guanciale starts to caramelize, stirring occasionally.
Meanwhile, cook pasta in large pot of boiling, salted water and drain.
Add cream and simmer until sauce thickens, about 4 minutes. Season with salt, then add Bel Paese cubes to sauce and stir until melted.
Add pasta to sauce and toss in peas. Top with Parmesan and garnish with pea shoots and generous amount of pepper.

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