Hauptgericht
Cacio e Pepe Pastina
20 Min.Für 2Nutri-Score C€
C
20 Min.
20 Min.Cacio e Pepe Pastina
rezept von
Chef Danielle Sepsy
@chefdaniellesepsy
3 Rezepte
5 Importe
0 Mal gekocht
was Sie brauchen
Zutaten
chicken stock (or chicken broth)Vorräte480 ml
waterAndere120 ml
salt (a pinch)Gewürze2 g
pastina pasta (small star pasta)Getreide150 g
butterMilchprodukte45 g
parmesan (freshly grated, plus more for topping; pecorino romano works too)Milchprodukte75 g
extra virgin olive oil (plus more for drizzling)Vorräte15 ml
black pepper (freshly cracked, plus more for topping)Gewürze3 g
pro Portion
Nährwerte
497kcal
- Kohlenhydrate
- 58 g
- Eiweiß
- 16 g
- Fett
- 23 g
was Sie verwenden
Utensilien
Stielkasserolle
wooden spoon
Schritt für Schritt
Zubereitung
- Schritt 1
Boil the stock and water
- Pour the chicken stock and water into a small saucepan.
- Bring to a boil over high heat.
- Schritt 2
Cook the pastina
- Add a pinch of salt and the pastina pasta.
- Stir with a wooden spoon and cook until the pasta has absorbed most of the liquid.
- Schritt 3
Add butter, cheese, oil and pepper
- Stir in the butter, grated parmesan, a drizzle of olive oil and plenty of cracked black pepper.
- Mix until creamy and well combined.
- Schritt 4
Serve and finish
- Spoon the pastina into bowls.
- Top with more parmesan, a good amount of black pepper and a drizzle of olive oil.
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