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The Best Vegan Pasta alla Vecchia Bettola

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The Best Vegan Pasta alla Vecchia Bettola The Best Vegan Pasta alla Vecchia Bettola

The Best Vegan Pasta alla Vecchia Bettola

This recipe is delicious for reasons that have absolutely nothing to do with me. It’s a vegan spin on Pasta alla Vecchia Bettola, a Florentine recipe that’s been brought to many places around the world, including and especially Nick & Toni’s restaurant in East Hampton, where it’s been on the menu for twenty plus years.
I know this, because Ina Garten has created her own version of it, inspired by the Nick & Toni’s entree, and that version has a lot of adoring fans, me included. When I saw it in the Food52 Genius column in 2016, I knew I wanted to try a vegan version, and doing that was about as easy as swapping regular heavy cream for cashew cream and my walnut herb parmesan or hempesan in place of regular parm.
It’s pretty hard to improve on an Ina Garten recipe, and my version of her version of the Nick & Toni version of Pasta alla Vecchia Bettola is as faithful as can be. The only big difference I make, aside from the cashew cream, is that I reduce the oil in the recipe by half.
I also use less salt, though I’ve tried and liked the amount of kosher salt called for. Ina uses Diamond Crystal kosher salt, which is my go-to for home cooking, too; you can substitute fine sea salt, but then you’ll want to use less salt than I list, because it’s more concentrated.

Part of what makes the recipe special is that the tomatoes in the vodka sauce are slow roasted, rather than cooked over the stove. This makes the sa...
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The Best Vegan Pasta alla Vecchia Bettola The Best Vegan Pasta alla Vecchia Bettola


Fuente de la noticia: thefullhelping
Fecha de publicacin: 15-01-2020 21:33
visto: 4

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