There is a scent that brings back memories, a smell of home and tranquility.
For me, that scent is of pastina with cheese.
It was the dish my grandmother made when, as a child, I had a bit of a stomachache or simply wanted some comfort.
A clear broth, a handful of little stars, a bit of cheese to make it creamy, and a sprinkle of Parmigiano Reggiano.
A simple dish that my mom inherited and prepared with the same care when I came home from school.
A dish that, when I prepare it myself, has an ancient, familiar taste, bringing me back to childhood afternoons, to a hug, and the warmth of home.
- Difficulty: Very easy
- Cost: Very economical
- Rest time: 10 Minutes
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: Autumn, Winter, All seasons
- Energy 468.91 (Kcal)
- Carbohydrates 55.95 (g) of which sugars 3.39 (g)
- Proteins 22.94 (g)
- Fat 16.59 (g) of which saturated 6.86 (g)of which unsaturated 3.56 (g)
- Fibers 0.06 (g)
- Sodium 667.14 (mg)
Indicative values for a portion of 350 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 11 oz pastina
- 4.2 cups chicken broth
- 4 small cheese
- 4 tablespoons Parmigiano Reggiano DOP
- to taste salt
- 1 pinch black pepper
Tools
- 1 Small Pot Lacor
- 1 Mixing Bowl Pyrex
- 1 Strainer KitchenCraft
Steps
Prepare the broth.
For an authentic and enveloping flavor, prepare a simple chicken broth with celery, carrot, and onion, just like your mother did.
If you’re in a hurry, you can easily use ready-made broth.
Cook the pastina
Once the broth is ready and well-filtered, pour it into a saucepan that’s not too large.
Bring it to a boil and cook the pastina following the times indicated on the package.
The creamy touch
This is the most important moment to achieve a perfect result.
Drain the pastina leaving a bit of cooking broth, then pour it into a container that’s large enough.
Immediately add the small cheese and stir vigorously to dissolve it completely, creating a smooth cream.
Add more hot broth, one ladle at a time, until you get the consistency you prefer.
Plate and enjoy
Now that your pastina is super creamy, pour it into the dishes.
To finish, add a drizzle of extra virgin olive oil, a generous sprinkle of Parmigiano Reggiano, and a pinch of freshly ground black pepper to enhance all the flavors.
Now it’s time to enjoy this pastina with cheese and relive your childhood memories with us.
Storage, Tips, and Variations
Storage
Pastina with cheese is a dish that should be enjoyed immediately.
It’s not advisable to store it, as the pastina continues to absorb the broth and, once reheated, loses its creamy and enveloping texture.
The leftover broth, however, keeps very well in the refrigerator for 2-3 days in an airtight container, or it can be frozen in small portions for future use.
It’s a perfect base for other soups or to cook pastina again in the future.
Tips
Don’t overcook the pastina: drain the pastina al dente to avoid it becoming too “mushy” once the other ingredients are added.
Adjust creaminess: to get the consistency you prefer, add the broth little by little. If you want it drier, use less.
If you want it more liquid, add more hot broth.
Experiment with cheeses: for an extra touch, you can use a mix of cheeses, such as Grana Padano, Pecorino, or even a bit of cream cheese.
Variations
The “white” version: for a pastina with a more delicate flavor, you can simply use water instead of broth.
Pastina with vegetables: if you want to enrich the dish, you can add finely chopped vegetables (such as carrot, zucchini, or spinach) directly into the broth during cooking.
Aromatic version: add a touch of nutmeg or finely chopped fresh parsley leaves for an irresistible aroma.
Frequently Asked Questions (FAQ)
Can I use another type of cheese instead of Formaggino Mio and Parmigiano?
Absolutely!
If you like, you can use creamy spreadable cheese and a hard cheese like Grana Padano or Pecorino to give the dish a more pronounced flavor.
Does the pastina absorb all the broth if I don’t eat it immediately?
Yes, that’s why it’s recommended to eat the pastina right after preparation.
If you let it sit, it will continue to absorb the broth and become less creamy.
Can I prepare the broth in advance?
Yes, the broth is an ideal ingredient for preparing in advance.
You can make it a few days before and store it in the refrigerator, or freeze it in small portions to have it ready for use.
