Italian
Pastina in Meat Broth
by Giallozafferano · 2.9M subscribers on YouTube
A comforting Italian soup of small pasta in a clear beef broth, with shredded meat and pureed vegetables, finished with olive oil and Parmesan cheese.
- Difficulty
- easy
Ingredients
10 items- 320 gRisonismall pasta shapes
- 400 gManzo Muscolobeef muscle cut
- 1 pcsWhite Onions
- 1 costaCelery1 stalk
- 1 pcsCarrots
- 30 gParmigiano Reggiano DOPgrated
- 1 tbspTomato Paste
- 1 fogliaBay Leaves1 leaf
- Extra Virgin Olive Oilto taste
- Fine Saltto taste
Method
- Boil the beef in water with the aromatics (onion, celery, carrot, bay leaf) and a tablespoon of tomato concentrate.
- Skim off any foam that rises to the surface during cooking to keep the broth clear.
- Season with salt only at the end, as the broth reduces during cooking.
- Once the broth is cooked, remove all solids. Blend the vegetables with some broth until smooth.
- Shred the beef with your hands or two forks.
- Cook the risoni (small pasta) in the strained broth until al dente.
- In the last moments of cooking, add the blended vegetables and shredded meat to the pasta.
- Remove from heat and stir in a drizzle of olive oil and grated Parmigiano Reggiano.
- Mix well and serve immediately.
Giallozafferano
Professional chef2.9M subscribers on YouTube1.1B total channel viewsIl principale canale di ricette italiane dal 2009. Pubblicazioni giornaliere.
