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Small Dry Pasta Cooked in Meat Stock (Pastina in Brodo)
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(Recipe ID: 448)
Serves 6
Preparation time: 15 minutes; Cook time: 20 minutes
Source: Vito De Carolis
Homestyle pasta and tomatoes in broth.
Ingredients
Items indicated with an astrisk (*) available for purchase in the Avanti Savoia store. See below to add these items to your cart.
- 3 quarts Homemade poultry and meat stock
- 12 Small plum tomatoes
-
6 tablespoons Stelline, Farfalline dry pasta or broken Vermicelli
*
Garofalo - suggested
- 1 cup Parmesan cheese, freshly grated
- Fine sea salt to taste *
- 1 teaspoon Finely sliced fresh basil
Instructions
- Put the meat stock in a pan and bring up to the boil while you prepare the tomatoes.
- Cut across the base of each.
- Cover with boiling water, leave for a minute then peel, quarter and cut away the seeds before cutting into medium size pieces..
- Place the diced tomato in a warmed soup bowl.
- Add the pasta to the bubbling stock, and season with salt if necessary.
- Cook for 3 minutes or until it's al dente.
- Meanwhile, scatter two pinchs of basil into each soup bowls.
- Finally, pour the hot broth and pasta into the soup bowl and serve with lots of parmesan.
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