In this recipe, we will dive into the tradition of Pastina in chicken broth, a dish that goes beyond its delicious taste, representing a culinary embrace that nourishes the body and soul.
SERVINGS:4
INGREDIENTS:
- 12 oz of pastina (little stars)
- 1 chicken leg
- 1 stalk of celery
- 1 carrot
- 2 potatoes
- 4 cherry tomatoes
- 1/2 onion
- a few rosemary leaves
- salt to taste
METHOD
First, we peel the potatoes and slice them into cubes.
We peel the carrot and slice it.
We slice the celery, onion coarsely, and cherry tomatoes.
We put everything in a pot, adding the chicken thigh and covering everything with water.
We adjust the salt.
We put the lid on the pot and let it cook over medium heat for about 1 hour.
From time to time we remove the lid and remove the foam that will form.
We cook the “pastina” following the cooking time on the package.
We drain the “pastina” and add the broth, taking care to strain it before adding it to the “pastina.”
My children love it this way.
If you like, you can sprinkle it with grated Parmigiano Reggiano cheese or you can add an egg.
