RomanItalian
Pastina with Cheese Spread
by Marco Rufini · 181K subscribers on YouTube
A simple and comforting Italian dish: tiny pasta cooked in vegetable broth and creamed with a processed cheese square (formaggino), finished with parmesan and olive oil. A nostalgic childhood favorite.
- Servings
- 1
- Difficulty
- easy
Ingredients
7 items- 45 gPastinaStelline, farfalline or ditalini
- 225 gVegetable BrothApproximately 200–250 g; simple broth with celery, carrot, onion, and potato
- 1 pcsFormagginoOne processed cheese square
- SaltTo taste
- 5 gButter(optional) — Optional for extra creaminess
- Parmigiano ReggianoFor sprinkling on top
- Extra Virgin Olive OilDrizzle on top
Method
- Toast the pastina in a hot saucepan for a few seconds.
- Gradually add vegetable broth, a little at a time, until the pasta is cooked and the liquid is absorbed.
- Season with a pinch of salt.
- Once the pasta is dry and cooked, add the formaggino (processed cheese square) and stir vigorously to melt it.
- If desired, add a small amount of butter (5 g) for extra creaminess.
- If the pastina becomes too thick, add a splash of broth to loosen it.
- Plate the pastina, finish with a sprinkle of parmesan cheese and a drizzle of extra virgin olive oil.
Marco Rufini
Professional chef181K subscribers on YouTube115.9M total channel views🧑🍳 Fidasse è bene, ma magnà... è mejo! 📍 Casale Rufini, Gallicano Nel Lazio (RM) 📩 rufini.info@gmail.com In elenco AGCOM Il mio nuovo libro 👇 https://amzn.eu/d/0hAuoE5k
