MOUTHWATERING PASTINA IN BEEF BROTH

Pastina in broth is the ideal dish to warm up cold winter days.

There are many versions (meat, chicken, vegetable) and it can be made with various pasta shapes, although it is recommended to cook it mainly with small or very small shapes.

Because of its simplicity, it is much loved by everyone and is especially suitable for even the youngest children!

If you want to make the classic Pastina with Chicken Soup (The Italian Penicillin), click here: https://cookingitalians.com/the-italian-penicillin-the-ultimate-recipe/

Pastina in Beef Broth, or Pastina in Brodo di Manzo, is a classic Italian dish that embodies simplicity and warmth. Often referred to as “Italian penicillin,” this nourishing soup is perfect for chilly days, soothing colds, or comforting the soul. Made with tiny pasta shapes (pastina) and a rich, flavorful beef broth, this dish is a staple in many Italian households.

In this article, we’ll explore the charm of Pastina in Beef Broth, share a detailed recipe, and offer tips and variations to suit your taste.

Pastina in Beef Broth Recipe

SERVINGS:4

INGREDIENTS:

• 10 oz of Pastina (i use farfalline)
• 1.75 pounds Beef
• 1 Celery stalk
• 1 Carrot
• 1 Onion
• 1 Tomato
• Parmigiano Reggiano cheese, grated

METHOD

First, wash the meat under running water and clean the vegetables.

Then cut the carrot and celery into small pieces, halve the onion and put them in a large pot along with the whole tomato and meat.

Bring the pot to the stove, add (3 liters) about 13  cups of water and bring to a boil.

Once it comes to a boil, reduce the heat and let it simmer for about an hour.

At this point, you can add salt, strain the broth and add the small pasta.

Alternatively, you can cook the pasta in another pot and add the broth later.

Add a drizzle of extra virgin olive oil and sprinkle with a generous handful of Parmigiano Reggiano cheese.

Tips for Perfect Pastina in Beef Broth

1. Choose quality beef: Marrow bones or shanks impart a deep, rich flavor to the broth.
2. Skim regularly: Skim foam during simmering for a clear and clean-tasting broth.
3. Season carefully: Add salt gradually, tasting as you go, to avoid over-salting the broth.
4. Make it ahead: Prepare the broth in advance and refrigerate or freeze it for convenience.

Variations of Pastina in Beef Broth

1. Add vegetables: Stir in diced carrots, celery, or zucchini for added texture and nutrients.
2. Chicken version: Replace beef with chicken bones or thighs for a lighter broth.
3. Herbal twist: Add thyme, rosemary, or a Parmesan rind to the broth for extra depth.
4. Egg addition: Whisk a beaten egg into the simmering soup for a stracciatella effect.

Serving Suggestions

• With crusty bread: Serve alongside warm, crusty bread or focaccia for dipping.
• As a starter: Enjoy as a light appetizer before a larger Italian meal.
• With a side salad: Pair with a crisp green salad for a balanced, comforting meal.
• For kids: This dish is a favorite among children for its tiny pasta and mild flavors.

Conclusion

Pastina in Beef Broth is a timeless Italian recipe that combines simple ingredients into a dish full of warmth and comfort. Perfect for cold days, quick meals, or nostalgic cravings, this recipe is a must-try for anyone who loves hearty, wholesome food. Try it today and experience the soothing magic of Italian home cooking!