In America, there are many substitutions that many chefs employ in order to roust up this wonderful dish and lower costs, but staying true to the original cheeses — for example — makes it wonderful.
- Monauri rather than a crumbly soft cheese alternative
- Kefalotiri rather than Parmesan
After playing with this today… I am not quite ready to post my version…but it made me smile at the chefs and what they failed to tell you … but isn’t that the way it always is? You must experiment and then it becomes your own!