Not exact matches
can tomato paste; same can filled with water 1 t. sugar 1/2 c.
pecorino romano cheese 2 T. dried basil or 1/3 c. fresh chopped basil Salt and Pepper Ok my beautiful vegetarians and vegans, I am not sure if meat is kosher on the blog, so you could probably
substitute seitan, soy in a tube or Portobello mushrooms or just shut your eyes for a moment.
If necessary, Parmesan or Asiago cheese could be
substituted for the
Pecorino - Romano.
I loved the look of this recipe but was feeling a bit too lazy to make bechamel (sacrilege, I know) and I also couldn't find broccoli rabe in East London, so I mixed it up: I stirred lemon zest from a whole lemon into a pot of ricotta as my bechamel
substitute, and sauteed a good couple of handfuls of kale in the sausage fat, and added both of these to the broccoli - pasta - sausage -
pecorino mix in my bowl (I ditched the mozzarella too because ricotta).
Feel free to
substitute bacon for the pancetta and / or goat cheese for the
Pecorino, if you prefer.
And for those of you without access to
pecorino, freshly grated Parmesan would be a reasonable
substitute.
I just made a version of this with what I had on hand,
substituting spinach and parmesan for kale and
pecorino.
300 grams kamut spaghetti (or
substitute with a similar fresh pasta of your choice) 1 litre of unsalted chicken stock 30 grams sea salt 2 tbsp olive oil 1 knob butter 50g
pecorino finely grated 50g parmesan finely grated Freshly ground smoked white pepper (if you can't find smoked pepper you can use smoked sea salt to add the smoky flavour) 200 g mussels (weight without shells) 200 g girolle mushrooms (you could
substitute for cepes or chanterelles also) 2 cloves garlic - finely diced 2 tbsp finely diced flat leaf parsley
Substitute Monterrey Jack,
pecorino romano or parmesan.
Ingredients: 2 tablespoons extra-virgin olive oil 8 ounces guanciale (may
substitute bacon or pancetta), diced 1 small red onion, cut lengthwise in half and then into 1 / 4 - inch thick half - moons 2 cloves garlic, thinly sliced 1 pound Barilla Farfalle 2 tablespoons truffle paste 1/2 cup freshly grated
Pecorino - Romano, plus extra for serving 1 bunch arugula, chopped
2 1/2 cups baby peas (
substitute frozen organic if you make this out of season) 1/2 tablespoon olive oil + 1/4 cup extra virgin olive oil 1/2 tablespoon butter 1 large, or 2 small, shallots, chopped fine 4 garlic cloves, smashed, skins removed and chopped fineSalt and pepper to taste 4 - 6 mint leaves Zest of 1 Meyer lemon (or
substitute a regular lemon) 4 - 6 tablespoons lemon juice 1/2 cup grated
pecorino cheese +
pecorino shavings for garnish