Sunday, June 23 2024

I have often told you about PASTINA.

In Italy a great classic is pastina in broth.


But there is also a very famous variation, which involves the use of creamy cheese (FORMAGGINO).

A recipe for a very easy and quick first course perfect for children but not only!

 

 

 

SERVINGS:4

INGREDIENTS:

  • 2 cups beef or vegetable broth
  • 2 cups of your favorite Pastina (Risoni, Stelline, Fili d’Angelo)
  • 1/4 cup grated Parmigiano Reggiano
  • 4 pieces of creamy cheese (here in Italy i use Crema Bel Paese Galbani or Formaggino Mio)

 

METHOD:

First you need to prepare the BROTH OF MEAT or BROTH OF VEGETABLES or you can buy it ready-made.

Put the pasta of your choice in a saucepan–I used risoni but starlets are fine too.

Cover the pasta with the broth.

Turn on the heat, bring to a boil and then lower the heat and let the pasta cook for the cooking time indicated by the package minus about a minute until the broth has been completely absorbed.

Turn off the heat and add a formaggino cheese of your choice, Parmigiano Reggiano cheese and stir so that the cheese melts with the heat of the pasta cooked in the broth.

Place the pasta on plates and add one more formaggino before serving.

Serve the pasta with creamy formaggino cheese.

 

 

 

THE ITALIAN PENICILLIN: THE ULTIMATE RECIPE OF OLD FASHIONED PASTINA IN CHICKEN BROTH

 

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