There is a scent that takes you back in time, a smell of home and tranquility.
For me, that scent is that of pastina with cheese.
It was the dish grandma would prepare when, as a child, I had a slight stomachache or simply craved something comforting.
A clear broth, a handful of stars, a bit of cheese to make it creamy, and a sprinkle of Parmigiano Reggiano.
A simple dish that my mother inherited and prepared with the same care when I came home from school.
A dish that, when I make it myself, has an ancient, familiar taste that brings 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
- 11.3 oz pastina
- 4.2 cups chicken broth
- 4 cheese spread
- 4 tbsps Parmigiano Reggiano DOP
- to taste salt
- 1 pinch black pepper
Tools
- 1 Small pot Lacor
- 1 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 strained, pour it into a small saucepan.
Bring 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 some cooking broth, then pour it into a sufficiently large container.
Immediately add the cheese spread and mix vigorously to dissolve it completely, creating a smooth cream.
Add more hot broth, one ladle at a time, until you achieve 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 raw 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 cheese pastina and cherish your childhood memories, together 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, because the pastina continues to absorb the broth and, once reheated, loses its creamy and enveloping consistency.
Leftover broth, on the other hand, keeps well in the refrigerator for 2-3 days in an airtight container, or it can be frozen in small portions to always have it ready to 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 you add the other ingredients.
Adjust the creaminess: to get the consistency you prefer, add the broth a little at a time. If you want it more dry, 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, like Grana Padano, Pecorino, or even a little creamy cheese.
Variations
The “white” version: for a pastina with a more delicate flavor, you can use simply water instead of broth.
Pastina with vegetables: if you want to enrich the dish, you can add finely chopped vegetables (like 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’d like, you can use a creamy spreadable cheese and a hard cheese like Grana Padano or Pecorino to give the dish a stronger 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 will become less creamy.
Can I prepare the broth in advance?
Yes, broth is an ideal ingredient for advance preparation.
You can prepare it a few days ahead and store it in the refrigerator, or freeze it in small portions to have it always ready to use.
