In a recipe adapted from Ravinder Bhogal’s cookbook “Comfort & Joy,” this article introduces a unique twist on the classic Italian dish cacio e pepe. Instead of using the traditional pasta, Bhogal transforms the star ingredients of pecorino cheese and black pepper into a flavorful soup. The recipe also includes kale, chickpeas, and orzo, creating a hearty and cheesy soup reminiscent of pasta e fagioli. The article provides substitutions for some of the ingredients and advises on storage and serving suggestions.
To make the soup, the recipe instructs to heat oil in a pot and cook onions, garlic, and lemon zest until softened and fragrant. Stock is then added, along with kale, chickpeas, and orzo, and simmered until the orzo is tender. Pecorino cheese and butter are stirred in vigorously until melted, followed by the addition of pepper and salt. The soup is divided into serving bowls, garnished with more cheese and pepper, and served hot.
In terms of substitutions, parmesan can be used instead of pecorino Romano cheese. Other greens such as Swiss chard, mustard greens, or spinach can replace kale, while cannellini beans or other white beans can be used instead of chickpeas. If orzo is not available, ditalini can be a suitable alternative.
In summary, this article highlights a unique recipe for cacio e pepe soup adapted from Ravinder Bhogal’s cookbook. The soup combines the flavors of pecorino cheese, black pepper, kale, chickpeas, and orzo to create a hearty and cheesy dish similar to pasta e fagioli. The article also provides substitutions for some of the ingredients and advises on storage and serving suggestions.