Pastina with Mascarpone
Pastina soup is a traditional Italian peasant dish (cucina povera) which epitomizes makes something out of nothing. The most minimal ingredients come together to make a delicious soup on which children were raised and adults have loved for decades.
- 3 tablespoons of salted butter
- 2-3 carrots chopped, about 1 1/2 cups
- 2-3 stalks celery chopped, about 1 1/2 cups
- 3 large shallots chopped
- 12-14 cups chicken stock low sodium
- 1 Parmigiano Reggiano rind
- Salt and freshly ground black pepper, to taste
- 2 cups pastina
- 1 container of mascarpone cheese, at room temperature.
- In a medium-sized saucepan, heat 3 tablespoons of butter over medium heat. Add the carrots, celery, and shallots; cook for 5 minutes, until tender.
- Add the chicken stock, salt, and pepper; cook for 10 minutes, adding the Parmigiano Reggiano rind. Add the pasta and cook for 15 minutes; stir often to prevent the pasta from sticking. Add salt and pepper to taste. Remove the rind before serving.
- Top each bowl with a tablespoon of mascarpone cheese and mix well until creamy, and add freshly grated Parmigiano Reggiano, if desired. Garnish with fresh parsley.