Galbani Ricotta Cheese
₱360.00 / pack
An Italian whey cheese, fresh with sweet and light taste. It has a grainy texture with creamy white curds.
Originally from central and southern Italy, its name meaning "re-cooked", came from how it is made - the milk whey left over from the production of cheese will be re-cooked and the curd is drained before being cooled.
Type: fresh, soft cheese
How to Serve:
Its delicate taste suits a wide variety of recipes and may be a good, lighter alternative to cream cheese.
This cheese has become the favorite addition that brings freshness to both appetizers and desserts like cheesecakes. It can be added as well to a variety of pastries like cannolis and quiches.
It can also be used like a cream - salted or sweetened, hot or cold. Easy to cook, great mix for pasta and pizza sauces. It can be beaten smooth and mixed with sweet nothings to be served as dessert - with chocolates or fruits. Or it can be enjoyed on its own, a simple spread on the bread.
Pairing and Recipe bits:
Mixed in a verrine served with salmon or cake
Added in entrées like stuffed vegetables
Blended in dishes to soften tomato sauce taste
Great in recipes like Cannellonis in Spinach and Crostini (below)
An Italian secret of a pleasurable eating.
Other pairings: Penne, brushetta, zucchini, pasta, lemons, risotto in artichokes, chocolate, salads
A good source of protein and calcium.
Ingredients: Pasteurised whey (milk), milk cream and/or whey cream (milk) , salt, acidity regulators: lactic acid, citric acid
Storage: Keep refrigerated between +4°C / +8°C in original packaging or in an airtight container.
Shelf life: 5-7 days upon opening (keep refrigerated), 2 weeks unopened in the refrigerator.
Crostini with Ricotta, Pesto and Roasted Peppers
*recipe courtesy of galbani.fr
170 g roasted red bell peppers
42 g basil pesto
212 g Ricotta Galbani cheese
Slice the baguette and toast until they are golden brown and crispy.
Spread a tablespoon of basil pesto on each slice.
Add a tablespoon of ricotta and a strip of roasted pepper.
Sprinkle with salt and pepper to taste.
For a homemade basil pesto recipe:
- 2 cloves garlic
- 60 g pine nuts (roasted in the oven for 15 minutes at 180° C)
- 1 bunch of fresh basil
- 230 ml extra virgin olive oil
- Salt and pepper
Place the garlic, pine nuts and basil in a blender with the olive oil, salt and pepper. Blend at maximum speed until well chopped.