Wednesday, April 24 2024

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/

 

 

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.

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