Description
A comforting and creamy pastina dish cooked risotto-style in a flavorful mushroom leek parmesan broth, enriched with an egg and fresh parmesan for a luscious finish. Perfect for a quick yet elegant meal.
Ingredients
Scale
Pasta
- 1 lb pastina pasta
Broth
- 6 cups mushroom leek parmesan broth
Additional Ingredients
- 1 egg
- Sea salt, to taste
- Freshly ground black pepper, to taste
- Fresh parmesan cheese, for garnish
Instructions
- Cook the pasta: Add the pastina to a large pan and pour in the mushroom leek parmesan broth. Cook the pasta risotto-style by gradually adding more broth as the pasta absorbs the liquid. Stir frequently and continue cooking for about 12 minutes until the pastina is tender and the texture is creamy.
- Add egg and seasoning: Crack the egg directly into the pan and stir well to combine, allowing the residual heat to gently cook the egg and enrich the dish. Season with sea salt and freshly ground black pepper, then stir in fresh parmesan cheese. Cook for another 2 minutes to meld the flavors together.
- Serve: Once the dish is creamy and heated through, transfer to bowls and enjoy immediately for a warm, comforting meal.
Notes
- Use a low-sodium broth if you want to control the salt content more precisely.
- Stirring frequently helps achieve a creamy risotto-like texture without the need for extra cream or butter.
- Freshly grated parmesan enhances the flavor—avoid pre-shredded for best results.
- This dish is best served immediately to enjoy the creamy consistency.
