During December of last year, we were invited to the launch of Galbani at The Roundhouse; Italy’s favourite cheese brand which is now available in South Africa.
Galbani Mozzarella and Mascarpone are the first two Galbani products introduced to the South African market. These premium products are now made locally by Parmalat SA’s own cheese-makers, trained at the Galbani factory in Italy:
- Galbani fresh Mozzarella, a low fat, soft cheese available in a 125g dry vacuum pack. Without water this packaging ensures that the freshness and mild, creamy taste is preserved for longer. It has a fresh, milky taste and soft, delicate texture.
- Galbani Mascarpone, a fresh, soft cheese made from cow’s milk. It has a milky-white, fluffy and creamy texture and is available in a convenient 250g tub.
Mozzarella & Pea Tagliatelle Recipe
serves six
At the launch, we were all given a few recipes to inspire us to cook with Galbani products. A few weeks ago I tried my hand making tagliatelle with mozzarella and peas. It’s so easy & quick to make and most importantly, very very delicious.
Ingredients
- 3 cups frozen peas
- 20g rocket leaves
- 2 cloves crushed garlic
- 1/4 cup roasted pine nuts
- 1/4 cup mint leaves
- 1 red or green deseeded chilli
- juice and zest of one lemon
- 1/3 cup of olive oil
- 500g tagliatelle
- 2 balls of Galbani Mozzarella
- Salt & pepper to taste
Method
- Place 1 cup of peas, rocket, garlic, pine nuts, mint, chilli, lemon juice and olive oil into a food processor. Pulse until combined.
- Season with salt and freshly ground black pepper to taste and set aside.
- Cook pasta in boiling salted water for 7 – 8 minutes or until al dente, adding the remaining peas in the last minute.
- Drain and reserve 1 cup of water for cooking.
- Place the hot pasta, pesto and cup of reserved cooking water into a large bowl.
- Tear the creamy Galbani Mozzarelle into the pasta and toss to combine, adding a little olive oil if needed.
- Serve immediately.
