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Miso Butter Pastina
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Miso Butter Pastina

30 minPour 3Nutri-Score C€€
par @heresyourbite18 imports0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

3 personnes
  • unsalted butter (divided)Produits laitiers28 g
  • white miso paste (to taste)Épicerie17 g
  • pastina (dry)Céréales140 g
  • dry white wine (optional)Boissons60 ml
  • chicken broth (divided)Épicerie720 ml
  • garlic (grated)Fruits et légumes2 morceaux
  • Parmesan cheese (grated)Produits laitiers90 g
  • lemon juice (freshly squeezed)Fruits et légumes15 ml
  • egg yolk (optional)Produits laitiers1 morceau
  • salt (to taste)Épices2 g
  • black pepper (to taste)Épices1 g
  • lemon yuzu olive oil (for garnish)Épicerie10 ml
  • chives (chopped, for garnish)Fruits et légumes5 g

par portion

Nutrition

344kcal

Glucides
38 g
Protéines
14 g
Lipides
15 g

pas à pas

Préparation

  1. Melt butter and miso

    • In a medium pot, melt the butter and miso paste until nice and smooth.
    Étape 1

  2. Toast the pastina

    • Add the pastina and toast for a few minutes.
    Étape 2

  3. Deglaze with wine

    • Deglaze with a touch of white wine (optional).
    • Scrape up any brown bits on the bottom of the pan.
    Étape 3

  4. Add the broth

    • Pour in half of the chicken broth, stir until smooth, then repeat with the remaining broth.
    Étape 4

  5. Simmer the pasta

    • Simmer for about 10 to 12 minutes, stirring frequently, until the pasta is just about tender.
    Étape 5

  6. Add the garlic

    • Add in the grated garlic and stir.
    • Let it simmer for a couple of minutes.
    Étape 6

  7. Finish the pasta

    • Finish with some butter and Parmesan, black pepper and lemon juice.
    • Stir to combine and then turn the heat off.
    Étape 7

  8. Add the egg yolk and serve

    • Add in an egg yolk and stir; the residual heat will cook the egg through.
    • Garnish with lemon yuzu olive oil and chives, then serve.
    Étape 8
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