In the past five years, I’ve had the incredible honor of serving as a celebrity chef. This was at the Federal Hill Columbus Day Festival on the Galbani® La Cucina Cooking Stage. From the moment I was first invited to showcase my culinary skills, I knew I wanted to push the boundaries. I also wanted to experiment with using Galbani® products in my recipes. To my delight, I quickly found out that their products are truly in a league of their own. They surpass any cheese I had ever used before.
Each year, I eagerly prepared a delectable dish to share with festival attendees, highlighting a different Galbani® product each time. I made tantalizing cherry ricotta egg biscuits, mouthwatering pumpkin pie egg biscuits, and delightful ricotta mousse desserts. These creations highlighted the versatility and quality of Galbani® products. And in the fifth year, I wowed the audience with a savory pumpkin ricotta treat that left everyone wanting more.
I always include a spectacular pasta dish in my demonstrations. This leaves the crowd inspired. They get excited to try out these amazing recipes at home. I research new pasta recipes. Once I find a recipe, I alter it to add my own flare!
Delicious Butternut Squash Pasta Recipe
Get ready for a delightful culinary adventure with this amazing butternut squash pasta recipe!
Ingredients:
– Drizzle of olive oil
– Pinch of garlic powder
– Salt and pepper to taste
– 1 pound of cavatelli or penne
– 2 cups of scrumptious roasted and mashed butternut squash
– 15 oz creamy Galbani® ricotta cheese
– 1 cup of flavorful parmesan cheese
– 1 cup or more of pasta water and/or vegetable broth
– Freshly ground black pepper
– Crispy fried sage leaves for that extra special touch
Instructions:
1. Preheat your oven to a toasty 375°F.
2. Line a baking sheet with parchment paper or give it a light spritz of cooking spray.
3. Peel and cut the butternut squash into delightful 1-inch cubes. Toss them in a drizzle of olive oil. Add a sprinkle of salt and a pinch of garlic powder. Bake them for approximately 25-30 minutes.
4. In a blender, combine the roasted and mashed butternut squash, ricotta, and Parmesan. Add 1/2 teaspoon of nutmeg and a dash of black pepper. Blend the mixture until you achieve a velvety smooth consistency.
5. Transfer the luscious mixture to a pot with broth or water and gently cook over low heat.
6. Adjust the sauce consistency by adding pasta water until it reaches your desired creaminess.
7. Serve your masterpiece with a delightful garnish of crispy fried sage leaves.
For the perfect fried sage leaves, heat up a bit of light olive oil or vegetable oil. Once the oil is heated, add a few leaves at a time. Fry them until they turn a beautiful shade of amber. Remove them promptly and let them cool on paper towels. Keep a close eye on them, as they can quickly go from perfect to burnt. Enjoy!
Mangia With Micheline 