Parmesan
Concepts
Want to showcase Parmesan on your menu? Serve up something sensational with these innovative concepts.
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Galbani® Golosi
Serves 4 – 6
INGREDIENTS
Golosi
3 ½ cups | Galbani Whole Milk Ricotta |
1 – 2 | Egg yolks |
¾ cup + 1 tbsp. | “Double zero” flour |
1 tsp. | Kosher salt |
½ tsp. | Ground nutmeg |
¾ cup | Galbani Parmesan, grated |
½ cup | Spinach |
Sauce
1.5 qt. | Black Diamond® White Cheddar, shredded |
1 qt. | Heavy cream |
1 tbsp. | Extra virgin olive oil |
1 | Garlic clove, crushed |
Beechnut mushrooms | |
Freshly ground black pepper to taste | |
Truffle oil, for drizzling | |
Toasted breadcrumbs |
METHOD
Golosi
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Drain Ricotta properly then mix in a stand mixer at medium speed with egg yolk, ¾ cup of flour, salt, nutmeg, cheese, and spinach.
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Mix until fully incorporated, about 3 – 4 minutes. Be sure strands of egg yolk remain.
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Dust approximately 1 tablespoon of flour on surface and on top. Roll into one log.
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Using a bench scraper, cut manageable piece and roll back and forth.
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Cut into ¾-inch worm and cut into 1-inch pillows. Then, freeze and keep frozen until ready to cook.
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Bring a large pot of salted water to a boil. Add the golosi and stir gently to prevent them from sticking together.
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Cook until the golosi rise to the surface, about 3 – 4 minutes.
Sauce
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Combine cheese and cream in saucepan and melt on very low heat.
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Once melted, strain and press out with ladle to remove graininess.
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In a pan, with 1 tablespoon olive oil, add crushed garlic clove and sear beechnut mushrooms.
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Remove from heat. Drain the olive oil, remove garlic, and add cheese sauce from step 1. Then toss in golosi and add pepper to taste. Top with a drizzle of truffle oil and sprinkle with toasted breadcrumbs.
Pairings
- Wine & Spirits
- Beer
- Proteins
- Fruits & Vegetables
- Nuts, Grains & Starches
- Flavors, Spices & Condiments