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

6	Russet potatoes (boiled and allowed to dry overnight)
3	Eggs (1 whole egg plus 2 yolks)
1 cup	Galbani Grated Parmesan cheese
2 tbsp.	Italian parsley, chopped
4 – 6 oz.	Thinly sliced ham, finely chopped
4 – 6 oz.	Galbani Fresh Mozzarella, cubed
1 cup	All-purpose flour
	Vegetable oil for frying
	Kosher salt & freshly ground black pepper to taste

Boil the potatoes until tender, about 30 minutes. Remove and let cool for one hour.
Peel the potatoes and put through potato ricer. Allow to cool slightly.
Stir the egg, 2 egg yolks, Parmesan cheese, parsley, and ham into the potatoes.
Season with salt and pepper.
For each croquette, use about ¼ cup of the potato mixture. Place in the palm of your hand and form a ball.
Make an indentation in the center of the potato ball and add a few cubes of Mozzarella. Bring up the sides to cover the cheese.
Form ball into a sausage shape about 1 inch thick by 2 ½ inches long.
Repeat the process with the remaining potato mixture.
Dip the potato logs into all-purpose flour to coat with a light dusting all around. Place the logs on a wire rack and allow them to dry for 20 to 30 minutes.
When ready to fry the croquettes, pour about ½ inch of oil into a large skillet. Heat over medium heat.
Place only as many croquettes into the pan as will fit without crowding. Fry until evenly browned, turning occasionally.
Drain on paper towels.
Serve immediately or keep warm in a low oven.
Optional: Serve with a side of dipping sauce.

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