Ricotta & Mascarpone
Concepts
Want to showcase this cheese on your menu? Serve up something sensational with these innovative concepts.
- <
- >
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.
Pairings
- Wine & Spirits
- Beer
- Proteins
- Fruits & Vegetables
- Nuts, Grains & Starches
- Flavors, Spices & Condiments
