📝 About This Recipe
Often referred to as 'Italian Penicillin,' this elevated version of Pastina is the ultimate comfort food, blending tiny star-shaped pasta with a rich, velvety emulsion of high-quality butter and sharp Parmigiano-Reggiano. This dish transforms simple pantry staples into a sophisticated side dish that is creamy, nutty, and deeply soul-warming. It captures the essence of traditional Italian home cooking while providing a luxurious texture that rivals the finest risotto.
🥗 Ingredients
The Pasta Base
- 1.5 cups Stelline or Acini di Pepe pastina (dry tiny pasta shapes)
- 4 cups Chicken Bone Broth (high quality, low sodium preferred)
- 1/2 teaspoon Kosher Salt (plus more to taste)
- 1 piece Bay Leaf (fresh or dried)
The Flavor Emulsion
- 4 tablespoons Unsalted European-style Butter (cold, cubed)
- 1 cup Parmigiano-Reggiano (freshly grated, aged 24 months if possible)
- 2 tablespoons Heavy Cream (optional, for extra silkiness)
- 1 clove Fresh Garlic (peeled and smashed)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1/2 teaspoon Lemon Zest (very finely grated)
For Garnish
- 1 tablespoon Fresh Chives (finely minced)
- 1 teaspoon Extra Virgin Olive Oil (high quality finishing oil)
- 1 pinch Red Chili Flakes (optional for heat)
👨🍳 Instructions
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1
In a medium heavy-bottomed saucepan, bring the 4 cups of chicken bone broth and the smashed garlic clove to a gentle boil over medium-high heat.
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2
Once boiling, add the bay leaf and a pinch of salt. Remember that the broth will reduce and the cheese is salty, so do not over-salt at this stage.
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3
Pour in the pastina and immediately stir with a wooden spoon to prevent the tiny grains from sticking to the bottom of the pan.
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4
Reduce the heat to medium-low, maintaining a steady simmer. Cook the pastina for about 8-10 minutes, or according to package directions.
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5
Stir frequently. Unlike regular pasta, we want the pastina to absorb most of the broth, similar to the technique used for risotto.
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6
While the pasta cooks, remove the smashed garlic clove and the bay leaf and discard them; they have imparted their aromatic essence.
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7
When the pastina is tender but still has a slight bite (al dente) and there is just a small amount of liquid remaining (it should look 'soupy'), turn the heat to the lowest setting.
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8
Add the cold, cubed butter one piece at a time, stirring vigorously to emulsify the fat into the remaining broth.
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9
Slowly fold in the freshly grated Parmigiano-Reggiano. Stir in a circular motion until the cheese is completely melted and the texture becomes creamy.
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10
If using heavy cream, stir it in now to add a final layer of velvet-like richness.
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11
Add the freshly cracked black pepper and the lemon zest. The zest provides a subtle brightness that cuts through the richness of the cheese.
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12
Taste the pastina. Adjust seasoning with additional salt only if necessary.
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13
Remove from heat immediately. Pastina thickens very quickly as it sits, so serve it while it still has a slightly 'flowy' consistency.
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14
Ladle into warm shallow bowls. This keeps the dish at the perfect temperature for longer.
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15
Finish with a final dusting of Parmesan, a sprinkle of fresh chives, and a tiny drizzle of high-quality extra virgin olive oil.
💡 Chef's Tips
Always grate your own Parmesan; pre-shredded cheese contains anti-caking agents that prevent a smooth melt. If the pastina becomes too thick or 'gloppy,' whisk in a splash of warm broth or water to loosen the sauce. For a nuttier flavor, brown the butter in a separate pan before adding it to the pasta in step 8. Don't drain the pasta! The starch released into the broth is what creates the signature creamy sauce. Use a microplane for the cheese to ensure it is light and airy, allowing it to melt instantly into the dish.
🍽️ Serving Suggestions
Pair with a crisp, dry Italian white wine like Gavi or Vermentino to balance the richness. Serve as a side dish to Osso Buco or a simple roasted lemon chicken. Accompany with a bitter green salad, such as arugula or radicchio, with a sharp vinaigrette. For a cozy lunch, serve alongside a warm crusty baguette and salted butter. Top with a single poached egg for a luxurious, protein-rich variation.