PASTINA ITALIAN COMFORT FOOD
Pastina, meaning "little pasta" in Italian, is a tiny pasta shape that's a staple in Italian kitchens. It's often used in simple, comforting dishes like soups and broths, making it the ultimate Italian comfort food. This recipe focuses on a classic preparation with broth, butter, and Parmesan cheese, perfect for a cozy meal.
Ingredients
- 4 cups chicken broth (or vegetable broth)
- ½ cup pastina (such as stelline, acini di pepe, or orzo)
- 2 tablespoons unsalted butter
- ¼ cup grated Parmesan cheese, plus more for serving
- Salt and pepper to taste
- Optional garnishes: Fresh parsley, chopped basil
Instructions
- Bring broth to a boil: In a medium saucepan, bring the chicken broth to a rolling boil over medium-high heat.
- Add pastina: Add the pastina to the boiling broth. Reduce heat to medium and cook according to the package directions, usually about 8-10 minutes, or until the pastina is tender but still slightly firm to the bite (al dente). Stir occasionally to prevent sticking.
- Add butter and cheese: Remove the saucepan from the heat. Stir in the butter and Parmesan cheese until melted and combined. Season with salt and pepper to taste.
- Serve: Serve the pastina hot, garnished with fresh parsley or chopped basil, if desired. Offer extra Parmesan cheese at the table.
Notes
- Pastina Shapes: Many tiny pasta shapes are used as pastina. Stelline (little stars), acini di pepe (peppercorns), and orzo are common choices.
- Broth: Chicken broth is traditional, but you can use vegetable broth for a vegetarian version. Homemade broth will add even more flavor.
- Cheese: Freshly grated Parmesan cheese is best.
- Consistency: The pastina should be slightly soupy. If it seems too thick, add a little more broth.
- Variations: Pastina is a very versatile dish. You can add other ingredients, such as vegetables (peas, carrots, spinach), cooked chicken, or a drizzle of olive oil.