Pastina
Pastina is Italy’s ultimate comfort food. It’s buttery, cheesy and silky and will cure any ailment.
Servings: 4
Ingredients
- 4 cups chicken stock 1 Litre
- 1 cup pastina
- 50 g butter
- ½ cup pecorino romano or parmeson grated + extra to serve
- pinch of salt
- drizzle of olive oil
Instructions
- In a medium sized pot on a high heat, bring the chicken stock to a boil. Add the pastina and butter to the chicken stock and immediately turn the heat down to low - medium. Continuously stir the pastina until it’s plump and has absorbed 80% of the liquid.
- Take the pastina off the heat, season to taste with salt and stir through the cheese . Finish off with a sprinkling of extra cheese and drizzle of olive oil
Notes
Adding egg: If you would like to add an egg for extra nutrition, whisk the egg in a small bowl and add a tablespoon of hot pastina at a time to temper it. Add the egg to the pastina and stir through on a low heat.
Pastina or small pasta: If you cannot find pastina, any small pasta shape will work well here.
Broth: You can use chicken, vegetable or even a bone broth for extra nutrition in this recipe.
