For almost anything where mozzarella works, I like substituting provolone stagianato.
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A few details please! Why is that?
I couldn’t find anything
Provolone and mozzarella both have very mild tastes. Aging it (stagianato) adds a bit of tang. Ricotta can also be aged to develop a bit of tang, ricotta salata. In Austin aged provolone is never in the cases with sliced cheese, but my store has it in the deli section where they slice it to order. I have never found ricotta salata. It is supposedly a key ingredient in pasta alla Norma.
If you can get aged provolone, it is terrific in a sub. My perfect sub has that and mortadella (and the other usual stuff).
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Thank you! It’a not at my usual places, but I have found ricotta salata around here. I’ll keep an eye out for that provolone.
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haha our 90 year old crazy Italian aunt gave 3 of us 3 different recipes for her pasta fagiole. What the hell? I mean we knew she was nuts and a liar but why not just give up the recipe? Like if we have to go diving in the garbage for your dentures (when you say you have all of your own teeth) then just throw us a bone and give up the recipe!
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