Ricotta & Mascarpone

Concepts

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® Golosi

Galbani® Stuffed Chicken Roulades

Galbani® Limoncello Ricotta Cheesecake

Galbani® Lime Ricotta Pancakes

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GALBANI® WILD MUSHROOM RAGU OVER CRISPY POLENTA

INGREDIENTS

2 cups	Whole milk
2 ¼ cups	Chicken broth
1 cup	Instant polenta
½ cup	Galbani Pecorino Romano, grated
1 cup	Galbani Mascarpone
2 tbs.	Butter
2 tbs.	Olive oil
2 lbs.	Assorted gourmet mushrooms, thinly sliced
2	Shallots, minced
1 tbs.	Truffle oil
⅓ cup	Parsley, finely chopped
½ cup	Galbani Parmesan, grated
	Kosher salt & freshly ground black pepper to taste

METHOD

In medium saucepan, add milk and 2 cups chicken broth. Bring to a boil.
Gradually add polenta, whisking constantly to prevent lumps from forming.
Reduce heat and cook until polenta is very thick.
Remove from heat and add Pecorino Romano.
Whisk in ½ cup of Mascarpone.
Season with salt and pepper.
Mushroom mixture: Melt butter and olive oil in sauté pan. Add mushrooms and sauté until browned. Add shallots, sauté another minute, and season with salt and pepper. Add ¼ cup of chicken broth and heat for 2 minutes. Stir in remaining Mascarpone, truffle oil, and parsley.
Arrange polenta on a platter, top with mushroom mixture, sprinkle with Parmesan, and serve.

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