Pastina in Brodo

Name: Pastina in Brodo
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 4
Cuisine: Ultimate Pasta
Ingredients: 150 g pastina; 1.2 L chicken broth; 1 egg yolk; 40 g Parmigiano-Reggiano; to taste fine sea salt

25 minutes prep 35 minutes cook Serves 4

Pastina in Brodo is a comforting Italian classic, often reserved for sick days when warmth and simplicity are paramount. This dish takes its place in the tradition of restorative broths, offering a gentle embrace of flavor when the world feels overwhelming. The slow simmering of chicken broth creates a depth that sets the stage for the star ingredient: tiny pastina.

The taste is a delicate balance of rich, savory broth and the tender bite of pastina, finished with a velvety touch of egg yolk and the nutty tang of Parmigiano-Reggiano. Each spoonful offers a soothing experience, with just a hint of fine sea salt to perfect the harmony. This is nourishment at its most elemental.

Ingredients

150 gpastina
1.2 Lchicken broth
1egg yolk
40 gParmigiano-Reggiano
to tastefine sea salt

Method

In a medium-sized pot, pour 1.2 L of chicken broth and place it over medium heat. Allow it to come to a gentle simmer. This will be the base for your Pastina in Brodo, and you want it to develop a rich, comforting aroma.
Once the broth is simmering, taste it to ensure it has a deep flavor. If needed, add fine sea salt to enhance the taste. The broth should be savory and well-seasoned before adding the pasta.
Add 150 g of pastina to the simmering broth. Stir gently to prevent the pasta from sticking together. Cook the pastina until it is just tender, which should be when the grains swell and become soft, absorbing some of the broth's flavor.
While the pastina is cooking, crack an egg and separate the yolk. In a small bowl, beat the egg yolk lightly with a fork. This will be used to enrich the broth and add a silky texture.
Once the pastina is tender, reduce the heat to low. Gradually stir in the beaten egg yolk, ensuring it incorporates smoothly into the broth without curdling. The broth should take on a slightly thicker, velvety consistency.
Grate 40 g of Parmigiano-Reggiano and stir it into the pot. The cheese should melt into the broth, adding a rich, nutty flavor. Stir until the cheese is fully melted and the broth is creamy.
Taste the Pastina in Brodo once more and adjust the seasoning with additional fine sea salt if necessary. Serve the dish immediately in warm bowls, allowing the comforting aroma and warmth to envelop you.