#pastina

[fattributes]

Chicken Pastina Soup

[thoughtportal]

Miso Butter Pastina 🧈 Delicious as is or with mushrooms, your favorite protein… whatever you like! 2 tbsp unsalted butter 1 tbsp white miso paste (to taste) 1 cup pastina 1/4 cup dry white wine (optional) 3 cups chicken broth 1-2 gloves garlic, grated 1 cup grated Parmesan cheese Juice from 1/2 lemon 1 egg yolk (optional) Salt and black pepper, to taste Lemon yuzu olive oil (for garnish) Chives (for garnish)

Instructions:

In a medium saucepan over medium heat, melt 1 tbsp of butter and stir in the miso paste until smooth and fragrant, about 30 seconds. If using more than 1 tbsp of miso, add an equal amount of butter.

Add the pastina and toss to coat, toasting for about a minute until lightly golden.

Deglaze the pan with the white wine, scraping up any browned bits from the bottom. Let it reduce for about a minute.

Pour in half of the broth, stirring until combined. Add the remaining broth and continue stirring.

Simmer for 10–12 minutes, stirring frequently.

When the pastina is nearly done (about 8–10 minutes in), stir in the grated garlic and let it cook for another minute or two.

Add the remaining butter, Parmesan cheese, lemon juice, and black pepper. Stir well and adjust seasoning to taste.

Remove from heat and quickly stir in the egg yolk until smooth and silky.

Serve immediately, garnished with Parmesan, black pepper, a drizzle of lemon yuzu olive oil, and chives. Enjoy!

Servings: 2

Prep Time: 5 minutes

Cook Time: 15 minutes

[morethansalad]

Sick Day Italian Penicillin Soup (Vegan Pastina Soup)

[alwaysshipping1]

Someone was looking for the Sydcarmy fics "Samosa" and "Pastina".

I found my copies of them. Enjoy and hope the link works😅

[shoku-and-awe]

Creamy Cabbage Pastina Recipe • 5★ • 20 min

I could eat pastina, the simple Italian dish made from tiny pasta stars, chicken broth, egg yolks and Parmesan, every day. (In fact, I’ve go

Yield: 2 servings

2 ¼ cups chicken broth or vegetable broth

2 packed cups (6 ounces) shredded cabbage (thinly sliced with a knife or store-bought preshredded)

1 large egg

½ cup grated Parmesan

½ cup pastina pasta

1 tablespoon butter

1 teaspoon freshly grated lemon zest (from 1 lemon)

Salt and black pepper

In a medium pot, bring the chicken broth to a simmer over medium-high. Add the cabbage and cook, stirring occasionally, until the cabbage is just tender, 3 to 5 minutes. In a small bowl, whisk together the egg and cheese.

Add the pastina and cook, stirring often, until the pasta is just tender, 5 to 6 minutes. Remove the pot from the heat and stir in butter.

Stir a few spoonfuls of the hot pasta mixture into the cheese mixture. Repeat this process 2 more times, then return everything to the pot. Stir in the lemon zest and season to taste with salt and pepper. Serve immediately.

[meowlicious-food]

Pastina Recipe: My Quickest Comfort Hug!

[sunshine-gumdrop]

please just stop you're hurting my ovaries!

[potahties]

Anyway, I'm sick and not in a great mood overall, so here's a selection of random food pictures from last month that I never posted.🥲 Brekky, chantarelle mushies with bebi potats, shakshouka, another brekky and pastina.🌱