Romano
Concepts
Want to showcase Romano on your menu? Serve up something sensational with these innovative concepts.
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Galbani® Baked Mac & Cheese
INGREDIENTS
1 tbsp. + 2 tsp. | Kosher salt |
1 lb. | Elbow macaroni |
3 | Large egg whites |
½ cup | Unsalted butter, plus more for greasing ramekins |
½ | Medium onion, finely chopped |
⅓ cup | All-purpose flour |
3 ½ cups | Whole milk |
1 | Bay leaf |
1 | Sprig fresh thyme |
9 | Black peppercorns |
¼ tsp. | Ground nutmeg |
½ cup | Galbani Mascarpone |
6 oz. | Galbani Premio Mozzarella |
6 oz. | Galbani Parmesan, grated |
6 oz. | Galbani Bel Paese |
6 oz. | Galbani Pecorino Romano |
1 cup | Garlic bread crumbs (recipe follows) |
Freshly ground black pepper to taste | |
Truffle oil, for drizzling |
METHOD
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Butter 4 ramekin bowls. Preheat oven to 375 degrees F.
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Bring a large pot of water with 1 tablespoon of salt to a boil. Add pasta and stir just until water returns to a boil. Cook until just al dente, drain, shaking well. Meanwhile, beat egg whites to stiff peaks with an electric hand mixer.
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To begin making cheese sauce (steps 3 - 5), melt butter in a large saucepan over medium-low heat. Add onion and cook until softened. Sprinkle flour over onion and stir constantly for 2 minutes. Don’t allow flour to brown. Add 1 cup of milk a little at a time, stirring constantly. Stir until smooth, then add bay leaf, thyme, peppercorns, remaining 2 teaspoons of salt, and 2 ½ cups of milk.
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Increase heat to medium-high and continue stirring frequently until liquid reaches a boil. Don’t let it boil over. Boil for 1 minute, then reduce heat to low so milk barely simmers, and continue to cook, stirring frequently, for 10 minutes more.
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Remove from heat and let stand for 5 minutes, and then strain through a sieve into a very large bowl, working onions back and forth with a rubber spatula to extract all the liquid possible. Immediately stir in plenty of pepper, the nutmeg, and all cheeses, stirring until just melted.
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Stir cooked macaroni into the cheese mixture, then fold in beaten egg whites. Spoon mixture into ramekins, mounding slightly, and top each with a big pinch of bread crumbs.
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Bake for 25 – 30 minutes, until cheese is quietly sizzling and bread crumbs are golden. Let cool for 5 minutes, drizzle with truffle oil, and serve.
GARLIC BREAD CRUMBS
INGREDIENTS
5 oz. | Country-style white bread, crusts removed (about 3 thick slices) |
2 | Large garlic cloves, minced or pushed through a garlic press |
½ tsp. | Kosher salt |
¼ tsp. | Freshly ground black pepper |
2 ½ tbsp. | Extra virgin olive oil |
METHOD
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Pulse bread in a food processor until it becomes coarse crumbs.
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Toss crumbs with garlic, salt, and pepper in a large mixing bowl until thoroughly combined. Add olive oil and work vigorously with a rubber spatula to force oil into crumbs.
Pairings
- Wine & Spirits
- Beer
- Proteins
- Fruits & Vegetables
- Nuts, Grains & Starches
- Flavors, Spices & Condiments