Galbani Mozzarella Cucina
A fresh mozzarella, an Italian cheese in block form. A fresh-tasting cow's milk cheese that is easy to slice, great for shredding and grating. It has soft buttery and moist smooth texture and delicate delicious milky flavor.
From the favorite cheese brand in Italy, Galbani Mozzarella Cucina is your ally in cooking. Vacuum-sealed and has low water content, it melts exquisitely in hot dishes with no water residue. Bring the Italian tradition into your home and into your kitchen.
Type: soft fresh cheese, artisan
How to Serve:
- primarily used in pasta and pizza recipes
- ideal for hot oven-baked dishes
Wine pairing: Italian white wine
Cheese platter: fresh tomatoes, olives, basil, pesto, roasted veggies
Suitable for vegetarians.
A good source of calcium as any cheese and and protein. It contains good amounts of B vitamins such as Riboflavin, Biotin, and Niacin, and minerals such as Phosphorus, Zinc, and potassium. This cheese will not only improve your cooking, it is good for the health, too. Watch out though for its high amount of saturated fat. People who follow strict diet are advised to take this in moderation.
Ingredients: pasteurized cow's milk, rennet, acidity regulator: citric acid, salt.
*allergen information: contains milk
Storage: Keep refrigerated.
Shelf Life: 2 weeks refrigerated, 7 days once opened
Pasta al forno with Galbani Mozzarella
*recipe from galbani.co.uk
400g penne rigate
250g pack Galbani Mozzarella Maxi, torn into chunks
50g Galbani Parmigiano Reggiano, grated
2 x 400g cans chopped tomatoes
4 tbsp chopped parsley
3 tbsp extra virgin olive oil, plus a drizzle extra
Big handful fresh basil
Cook the pasta according to pack instructions, but for only 6–7 minutes so it is still a little underdone – it will finish in the oven.
Meanwhile tip the tomatoes into a deep frying pan with the parsley, olive oil and plenty of seasoning. Simmer for 15–20 minutes until thickened and shiny. Heat oven to 180°C/160°C fan/gas 4.
Once the pasta has cooked, drain well – but reserve a ladle of the pasta cooking water – and tip back into the saucepan. Stir in your tomato sauce with a little of the water if it looks dry. Add two-thirds of the mozzarella and most of the basil and stir these in too before tipping into a baking dish.
Sprinkle the Parmigiano Reggiano over, along with the remaining mozzarella, then drizzle with a splash more oil and bake for 20 minutes until bubbling and the cheese has melted. Scatter with remaining basil leaves and serve immediately with a green salad.