Directions
- 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.
- 2In a separate pot, add dried pastina to boiling salted water and cook for the minimum amount of time recommended on the box. Once done, turn off the heat, strain excess water, and mix in butter until melted.
- 3Whisk together one egg with 1/2 cup of grated Parmesan cheese and slowly add the mixture to the pastina, mixing as you go to ensure the egg cooks.
- 4Serve the pastina in a bowl and top with as much broth as desired. Garnish with cracked black pepper, some of the remaining Parmesan cheese, and a drizzle of olive oil.
Ingredients
- 1 whole onion
- 6 cloves garlic
- 2 peeled and sliced carrots
- 2 sliced celery stalks
- 1 piece Parmesan rind
- 32 ounce chicken broth
- 0.5 tsp tumeric
- 1 tsp salt
- 1 chicken bouillon cube
- 1 bay leaf
- 0.5 lemon
- 1 cup dried pastina
- 3 tbs butter
- 1 egg
- 1 cup grated Parmesan cheese
- 0 black pepper
- 0 olive oil
Equipment
potladlespoonblender or hand blenderlemon juicer
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