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@kauane.rebouas: 🥱🤭

Kauane_reboucas
Kauane_reboucas
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Region: BR
Monday 09 February 2026 20:37:43 GMT
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vanessasilva4732
Vanessa Silva :
A beleza dela é natural queridaaaa ❤️
2026-02-10 00:07:35
1
amandakellye
Amanda🧃 :
Tu-do ❤️
2026-02-10 01:01:50
1
albertofneto5
Neto :
😍😍
2026-02-11 21:49:18
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For many, pastina is a nostalgic childhood memory. This traditional Italian recipe by @Britt Williams can vary slightly depending on region and preference, but one thing stays the same — it’s a simple dish that’s ideal when you want a cozy and comforting meal ♥️ Ingredients (4 servings) - 4 cups reduced-sodium chicken stock, (or vegetable broth) - ¾ cup dry Pastina, (or acini de pepe, any small shape works) - 2 tablespoons unsalted butter - 1 large egg, beaten - ⅓ cup freshly grated parmigiano-reggiano cheese, (or Parmesan cheese), plus more for garnish - sea salt, to taste - freshly ground black pepper, to taste - olive oil, for drizzling Preparation 1. In a large pot, add the broth. Bring to a boil over medium-high heat. Add the pastina to the boiling broth and stir gently. Reduce heat to medium-low and cook for 5-7 minutes, until the pastina is tender and most of the broth is absorbed. You want it to be brothy. 2. Stir the butter into the cooked pastina, then remove from heat and quickly whisk in the beaten egg until incorporated. 3. Add the cheese and stir until combined. Season with salt and pepper. 4. Spoon into serving bowls. Garnish with cheese and drizzle with olive oil. 5. Serve immediately and enjoy!
For many, pastina is a nostalgic childhood memory. This traditional Italian recipe by @Britt Williams can vary slightly depending on region and preference, but one thing stays the same — it’s a simple dish that’s ideal when you want a cozy and comforting meal ♥️ Ingredients (4 servings) - 4 cups reduced-sodium chicken stock, (or vegetable broth) - ¾ cup dry Pastina, (or acini de pepe, any small shape works) - 2 tablespoons unsalted butter - 1 large egg, beaten - ⅓ cup freshly grated parmigiano-reggiano cheese, (or Parmesan cheese), plus more for garnish - sea salt, to taste - freshly ground black pepper, to taste - olive oil, for drizzling Preparation 1. In a large pot, add the broth. Bring to a boil over medium-high heat. Add the pastina to the boiling broth and stir gently. Reduce heat to medium-low and cook for 5-7 minutes, until the pastina is tender and most of the broth is absorbed. You want it to be brothy. 2. Stir the butter into the cooked pastina, then remove from heat and quickly whisk in the beaten egg until incorporated. 3. Add the cheese and stir until combined. Season with salt and pepper. 4. Spoon into serving bowls. Garnish with cheese and drizzle with olive oil. 5. Serve immediately and enjoy!
@A H م i
@A H م i

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