Want to showcase this cheese on your menu? Serve up something sensational with these innovative concepts.
Galbani® Lemon Ricotta Pancakes
Galbani® Grilled Dessert Pizza
Galbani® Mafaldine, Mushrooms & Mascarpone
Galbani® Cinque-Formaggi Artichoke Dip
Galbani® Mini Tiramisu Trifles
Galbani® Creamy Paccheri Pasta
The Metro Pizza Sicilian by Chef John Arena
Donatella’s Slice of Joy Cheesecake
Galbani® Scrumptious S'Mores Pizza
Galbani® Lemon Ricotta Zeppole
Galbani® Pumpkin Meringue Cheesecake
Galbani® Creamy Mascarpone Mushroom Farrotto
Galbani® Three-Cheese Salami Calzone
Galbani® Mascarpone Napoleon
Galbani® Zucchini Flower Pizza
Galbani® Garden Fresh Lasagna
Tastes of Summer Cheese Plate
Galbani® Seafood Stuffed Shells
Galbani® Mascarpone Coconut Crepe Cake
Galbani® Ricotta & Mascarpone Mousse
Galbani® Ravioli Alla Donatella
Galbani® Honey Truffle Bruchetta
Galbani® Limoncello Cannoli
The Winter Cheese Plate
Galbani® Whipped Ricotta Parfait
Galbani® Butternut Squash Ravioli
Galbani® Wild Mushroom Ragu
Galbani® Roasted Tomato Soup
Galbani® Ricotta Fritters
Galbani® Stuffed Zucchini Flowers
Galbani® Crostini Trio
Galbani® Autumn Harvest Pie
Galbani® Fig & Pig Pizza
Galbani® Baked Mac & Cheese
Galbani® Truffle Lasagna
Galbani® Stuffed Chicken Roulades
Galbani® Limoncello Ricotta Cheesecake
Galbani® Lime Ricotta Pancakes
Serves 4 – 6
3 ½ cups
Galbani Whole Milk Ricotta
1 – 2
¾ cup + 1 tbsp.
“Double zero” flour
Galbani Parmesan, grated
Black Diamond® White Cheddar, shredded
Extra virgin olive oil
Garlic clove, crushed
Freshly ground black pepper to taste
Truffle oil, for drizzling
Drain Ricotta properly then mix in a stand mixer at medium speed with egg yolk, ¾ cup of flour, salt, nutmeg, cheese, and spinach.
Mix until fully incorporated, about 3 – 4 minutes. Be sure strands of egg yolk remain.
Dust approximately 1 tablespoon of flour on surface and on top. Roll into one log.
Using a bench scraper, cut manageable piece and roll back and forth.
Cut into ¾-inch worm and cut into 1-inch pillows. Then, freeze and keep frozen until ready to cook.
Bring a large pot of salted water to a boil. Add the golosi and stir gently to prevent them from sticking together.
Cook until the golosi rise to the surface, about 3 – 4 minutes.
Combine cheese and cream in saucepan and melt on very low heat.
Once melted, strain and press out with ladle to remove graininess.
In a pan, with 1 tablespoon olive oil, add crushed garlic clove and sear beechnut mushrooms.
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.