Pastina

40 mins
Serves 1
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Directions

  1. 1Add onion, garlic, carrots, celery, and Parmesan rind to a pot. Pour in chicken broth and season with turmeric, salt, chicken bouillon, and bay leaf. Bring to a boil, then cover and let simmer for 30-40 minutes.
  2. 2Add onion, garlic, carrots, celery, and Parmesan rind to a pot. Pour in chicken broth and season with turmeric, salt, chicken bouillon, and bay leaf. Bring to a boil, then cover and let simmer for 30-40 minutes.
  3. 3Add onion, garlic, carrots, celery, and Parmesan rind to a pot. Pour in chicken broth and season with turmeric, salt, chicken bouillon, and bay leaf. Bring to a boil, then cover and let simmer for 30-40 minutes.
  4. 4In a separate pot, add dried pastina to boiling salted water and cook for the minimum amount of time.
  5. 5In a separate pot, add dried pastina to boiling salted water and cook for the minimum amount of time.
  6. 6In a separate pot, add dried pastina to boiling salted water and cook for the minimum amount of time.
  7. 7Strain the pastina, mix in butter until melted.
  8. 8Strain the pastina, mix in butter until melted.
  9. 9Strain the pastina, mix in butter until melted.
  10. 10Whisk together one egg with 1/2 cup of grated Parmesan and slowly add the mixture to the pastina, mixing to ensure the egg cooks.
  11. 11Whisk together one egg with 1/2 cup of grated Parmesan and slowly add the mixture to the pastina, mixing to ensure the egg cooks.
  12. 12Whisk together one egg with 1/2 cup of grated Parmesan and slowly add the mixture to the pastina, mixing to ensure the egg cooks.
  13. 13Serve pastina in a bowl and top with as much broth as desired.
  14. 14Serve pastina in a bowl and top with as much broth as desired.
  15. 15Serve pastina in a bowl and top with as much broth as desired.
  16. 16Garnish with black pepper, remaining Parmesan, and a drizzle of olive oil.
  17. 17Garnish with black pepper, remaining Parmesan, and a drizzle of olive oil.
  18. 18Garnish with black pepper, remaining Parmesan, and a drizzle of olive oil.

Ingredients

  • 1 whole onion
  • 1 whole onion
  • 1 whole onion
  • 6 cloves garlic
  • 6 cloves garlic
  • 6 cloves garlic
  • 2 peeled and sliced carrots
  • 2 peeled and sliced carrots
  • 2 peeled and sliced carrots
  • 2 sliced celery stalks
  • 2 sliced celery stalks
  • 2 sliced celery stalks
  • 1 piece Parmesan rind
  • 1 piece Parmesan rind
  • 1 piece Parmesan rind
  • 32 ounce chicken broth
  • 32 ounce chicken broth
  • 32 ounce chicken broth
  • 0.5 tsp tumeric
  • 0.5 tsp tumeric
  • 0.5 tsp tumeric
  • 1 tsp salt
  • 1 tsp salt
  • 1 tsp salt
  • 1 chicken bouillon cube
  • 1 chicken bouillon cube
  • 1 chicken bouillon cube
  • 1 bay leaf
  • 1 bay leaf
  • 1 bay leaf
  • 0.5 lemon
  • 0.5 lemon
  • 0.5 lemon
  • 1 cup dried pastina
  • 1 cup dried pastina
  • 1 cup dried pastina
  • 3 tbs butter
  • 3 tbs butter
  • 3 tbs butter
  • 1 egg
  • 1 egg
  • 1 egg
  • 1 cup grated Parmesan cheese
  • 1 cup grated Parmesan cheese
  • 1 cup grated Parmesan cheese
  • 0 black pepper
  • 0 black pepper
  • 0 black pepper
  • 0 olive oil
  • 0 olive oil
  • 0 olive oil

Equipment

potladlespoonblender or hand blenderlemon juicer