Pastina in brodo
Little pasta in vegetable broth, a Northern Italian comfort food
The pastina in brodo, is a typical Italian comfort food. Well, of North Italia... because in South Italia people eat pastina only on the verge of death...
Anyway, for a good pastina dish, you need a good broth (vegetable, chicken, meat, whatever).
I'll cook my favorite: vegetable broth. Let's start!
Ingredients: 1 or 2 onions (white, red, gold... the type of onions doesn't matter), some potatos, 2 or 3 zucchini, 2 or 3 carrots, a bit of celery.
Ingredients for vegetable broth
Wash the vegetables, peel potatos and carrots, cut the ends of zucchini, clean the onions, as in the picture above.
If you want, you can add the vegetable stock (better organic!) but it's not essential.
The witch's cauldron :-)
Put in a big "cauldron" the ingredients, a lot of water, and a bit of extra virgin olive oil. Remember: extra virgin, quality is important.
When the water starts to boil, lower the heat and add a salt lick.
The broth is ready when the potatoes are cooked. One hour, an hour and a half...there is no rule.
Remove the vegetables from the pot and set aside. The next day you can cut zucchini, potatos and carrots in medium-sized pieces and stir-fry them with garlic, oil and pepper.
Well... it's the pastina's moment!
Put some ladle of broth in a pot (smaller than the previous), and weigh the pasta (approximately 70gr. for person). When the broth starts to boil, put the pasta and wait for the cooking time.
Remember: for more flavour you can put in your pastina dish a bit of potatos and grated Parmigiano Reggiano.
That's all! Enjoy your comfort food ^_^
p.s. You can frozen the advanced broth for another day!