All questions

A question about a recipe: Pasta e Fagioli

Ee1c882d 7e45 4a63 8822 703aed27e554  pasta e fagioli

I have a question about the recipe "Pasta e Fagioli" from QueenOfGreen. i want to make the recipe without bacon but i want it to have a complex flavor. any suggestions?

asked by daisyhalliday about 7 years ago

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

No need to email me as additional answers are added to this question.
10 answers 1856 views
AntoniaJames
AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

added about 7 years ago

An anchovy or two, added and smushed with the back of a spoon, added after the onions have softened a bit + a couple tablespoons of red wine + a teaspoon of molasses. Consider re-hydating a few porcini as well, which you chop fine and add, with the cooking liquid, strained. ;o)

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

No need to email me as additional answers are added to this question.
sexyLAMBCHOPx
sexyLAMBCHOPx

Chops is a trusted home cook.

added about 7 years ago

I agree with AJ, anchovies whole or paste will give off a nutty, non fishy complex taste.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

No need to email me as additional answers are added to this question.
inpatskitchen
inpatskitchen

Pat is a trusted home cook.

added about 7 years ago

I find that fennel seed gives a "meaty" taste to vegetarian recipes.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

No need to email me as additional answers are added to this question.
caterfran
added about 7 years ago

I'm adding to the fennel seeds: blend the seeds in a grinder with kosher salt, chipoltle peppers, sage. We all have lots of sage to harvest from the garden now and that's the essence of sausage.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

No need to email me as additional answers are added to this question.
hardlikearmour
hardlikearmour

hardlikearmour is a trusted home cook.

added about 7 years ago

Bragg's liquid aminos or a couple of drops of liquid smoke (it's not weird - it's literally liquid smoke) can add complexity. Use mushroom stock instead of veggie broth, as it has a "meatier" flavor.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

No need to email me as additional answers are added to this question.
vvvanessa
added about 7 years ago

i found smoked turkey parts (necks, backs, wings, butts) in my grocery store and used them recently to make collard greens for someone who doesn't eat pork, which i normally use. they worked great!

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

No need to email me as additional answers are added to this question.
pickles27
added almost 7 years ago

Smoked turkey (whichever parts you choose), is a great option. I don't eat pork, and I have been using smoked turkey for years.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

No need to email me as additional answers are added to this question.
RobertaJ
added almost 7 years ago

Smoked salt ! It gives a nice, smoky earthiness to beans and such. I used some in red beans and rice a while back, and was very impressed. Use a light hand, though. It is VERY potent.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

No need to email me as additional answers are added to this question.
Lambs' Ears and Honey
added almost 7 years ago

Smoked paprika is a brilliant addition for a greater depth of flavor, without adding bacon or other smoked meats.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

No need to email me as additional answers are added to this question.
Recommended by Food52