I'm not Italian, have no Italian roots. I just really love Italian food. So when I make a recipe that is either Italian or at least Italian inspired, it's often come to me through a tv series (Stanley Tucci, I'm looking at you), a book (Gino and Jamie both have special places in my bookshelf) or social media.
While I try not to worry about staying on top of the trend treadmill, oftentimes the saying is true: there's no smoke without fire. Food becomes popular because it's good and people enjoy eating it. So if a recipe pops up on my feed and it looks good... I gotta try it!
Hence "pastina". It's taken Instagram by storm and I had to try it - I can't tell you this is an authentic recipe, but this is what I made having poured through many other recipes online. It was certainly delicious and will definitely be getting made again!
My "pastina"
Serves 2
Ingredients:
200g pastina, orzo, any small pasta
1.5L boiling water
1 onion
1 garlic clove
2 carrots
Salt, pepper
2 bay leaves
50gish of hard cheese
Fresh parsley
Method:
Cut the onion in half and peel the skin, leave the root in tact as this will stop it from falling apart in the pan. Peel the carrots and top & tail them. Peel the garlic clove and slice in half.
Bring a pot of 1.5L water to the boil - or boil the kettle for ease! Add the vegetables and bay leaves to the water. Bring to boil and reduce to simmer - salt the water generously.
Simmer for 45 mins - 1 hour. After that time, using a slotted spoon, retrieve the ingredients from the water, and leave it over the heat. Discard the bay leaves.
Pour the pastina into the pot of vegetable stock and cook thoroughly.
Meanwhile, blend the carrots, onion and garlic with a hand blender in a separate bowl. Once the pastina is fully cooked, add the blended vegetables back to the pot. Season with heaps of black pepper and stir to combine.
Mix in 3/4 of the grated cheese and stir. You should be left with a thick broth. Serve and sprinkle with the remaining cheese and a pinch of chopped fresh parsley on top!
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