Ricotta & Mascarpone
Concepts
Want to showcase this cheese on your menu? Serve up something sensational with these innovative concepts.
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Galbani® Seafood Stuffed Shells
INGREDIENTS
Stuffed Shells
24 | Dry jumbo pasta shells |
2–3 | Egg yolks |
2 ½ cups | Galbani Whole Milk Ricotta |
1 cup | Galbani Parmesan |
2 tbsp. | Parsley, finely chopped (divided) |
1 tbsp. | Tarragon, finely chopped |
1 lb. | Shrimp, peeled, deveined, tails removed and roughly chopped |
1 lb. | Lobster meat, chopped |
1 tbsp. | Thyme, finely chopped, for garnish |
Kosher salt and freshly ground black pepper to taste |
Cheese Sauce
6 tbsp. | Butter |
2 | Medium garlic cloves, minced |
1 ½ cups | Heavy whipping cream |
1 tbsp. | All-purpose flour |
12 oz. | Galbani Bel Paese, cut into cubes |
1 tsp. | Smoked paprika |
Kosher salt and white pepper to taste |
METHOD
Stuffed Shells
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Cook pasta shells and remove from boiling water one minute before required package directions. Rinse with cold water, drain again.
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Preheat oven to 350 degrees.
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In a clean bowl, combine egg yolks, Ricotta, Parmesan, one tbsp. parsley, and tarragon. Mix well and set aside.
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Clean and pat dry shrimp and lobster. Heat oil in large skillet over medium-high heat. Add shrimp and lobster to skillet, and lightly season with kosher salt and freshly ground black pepper. Cook for just a couple of minutes and remove from heat. Set aside to cool thoroughly.
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Gently fold cooled shrimp and lobster into Ricotta mixture.
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Spoon Ricotta and seafood mixture into each shell.
Cheese Sauce
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Melt butter in skillet over medium low heat. Add garlic, and cook for a couple minutes, being careful that garlic doesn’t turn color.
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Add heavy whipping cream and 1 tbsp. of all-purpose flour. Simmer for about 4 minutes while stirring continuously.
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Add Bel Paese and continue to stir until cheese is completely melted. Season with kosher salt and white pepper.
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Set aside 2 tbsp. of cheese sauce and stir in paprika for a pink-colored garnish.
Assembly
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Pour half of Bel Paese cheese sauce into an ungreased baking dish.
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Arrange stuffed shells on top of sauce. Spoon some more sauce over each shell.
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Cover dish with foil and bake for 20 minutes.
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Remove foil and change oven from “bake” to “broil.” Broil uncovered on high for 3 minutes.
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Remove from oven and assemble on serving plates. Garnish with lobster tails, sprinkle thyme and remaining parsley, and add pink sauce for color.
Pairings
- Wine & Spirits
- Beer
- Proteins
- Fruits & Vegetables
- Nuts, Grains & Starches
- Flavors, Spices & Condiments