Prep Time::5 mins
Cook Time::10 mins
Total Time::15 mins
Servings::2
Ingredients
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4 cups prepared chicken broth
salt to taste
1 cup stelline (star-shaped) pastina, or other pastina such as acini di pepe
freshly ground black pepper to taste
2 tablespoons unsalted butter
3/4 cup finely grated Parmigiano Reggiano cheese (1 1/2 ounces by weight)
extra-virgin olive oil
Directions
Bring broth to a simmer over medium-high heat. Taste; season with salt if needed.
Reduce heat to medium, and stir in pastina. Cook, stirring occasionally, for about 30 seconds less than the package directions, 5 to 8 minutes.
Turn off heat, and stir in black pepper, butter, and grated cheese. Stir constantly until butter disappears.
Ladle pastina into hot bowls, top with more freshly ground black pepper and Parmigiano Reggiano, and drizzle with olive oil.
John Mitzewich
Chef’s Note:
For a brothier, soupier version reduce the amount of pastina used. For a thicker, risotto-like version, use more pastina. If you have time, you can make a fortified broth as shown in the video. Simmer raw, bone-in chicken parts in a quart of store-bought chicken broth, plus 3 cups water, until chicken is tender, about 1 1/2 hours. Add onions, carrots, celery, garlic cloves, and a bay leaf for more flavor if desired. Remove chicken meat and reserve to use in the soup or other dishes. Strain broth and reserve until needed.