Parmesan

Concepts

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

Galbani® Rigatoni alla Vodka

Galbani® Mozzarella Monkey Bread

Galbani® Parmesan Pasta Wheel

Apulian Focaccia with Galbani® Mascarpone

Galbani® Summer Breeze Cheese Plate

Galbani® Three Cheese Stuffed Eggplant Dip

Galbani® Premio & Pepperoni Pizzadilla

Galbani® Italian Scallion Frittata

Galbani® Baked Ziti With Mini Meatballs

Galbani® Parmesan Sformato

Galbani® Three-Cheese Manicotti

Galbani® Now That's Apizza

Galbani® Ricotta-Topped Gnocchi & Eggplant

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 & 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

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Galbani® Holiday Braciole

Serves 4

INGREDIENTS

¾ cup	Italian-flavored breadcrumbs
1 cup	Galbani Parmesan, grated
1 cup	Galbani Provolone, shredded
6 cloves	Garlic, minced
3 tbsp.	Italian parsley, chopped
½ cup	Pine nuts, toasted
4 tbsp.	Extra virgin olive oil
2 tbsp.	Water
1 ½ lbs.	Flank steak, pounded as thin as possible
1 cup	Spinach
2 tbsp.	Fresh oregano, chopped
2 cans	Crushed tomatoes (14.5 oz. cans)
1 tbsp.	Dried oregano
1 cup	Red wine
3	Fresh basil leaves, for finishing
	Kosher salt & freshly ground black pepper to taste

METHOD

Preheat oven to 325 degrees F.
Breadcrumb filling: Place breadcrumbs, Parmesan, 2 tablespoons garlic, parsley, and pine nuts in a bowl. Mix well with 1 tablespoon olive oil and 2 tablespoons water.
Braciole: Lay flank steak on a flat surface, season both sides generously with salt and pepper. With a spoon, spread breadcrumb filling on the meat, add layer of spinach, and generously spread Provolone on top. Start at short end of each steak and roll tightly. Use kitchen twine to tie rolled-up steak in 1-inch intervals.
Heat 2 tablespoons olive oil in a sauté pan at medium-high heat. Brown braciole in pan on all sides. Remove from pan to let rest.
Add remaining garlic and olive oil to pan. Sauté until garlic begins to turn golden. Add tomatoes, oregano, wine, salt, and pepper. Bring to boil.
Take pan off heat, put braciole back in pan, and put in oven. Cook for approximately 3 hours. To finish, add a few basil leaves.

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