Danie główne

Cacio e Pepe Pastina

20 minPorcje: 2Nutri-Score C€

20 min

Danie główne

przepis od

Chef Danielle Sepsy

@chefdaniellesepsy

czego potrzebujesz

2 osoby

chicken stock (or chicken broth)Spiżarnia480 ml
waterInne120 ml
salt (a pinch)Przyprawy2 g
pastina pasta (small star pasta)Produkty zbożowe150 g
butterNabiał45 g
parmesan (freshly grated, plus more for topping; pecorino romano works too)Nabiał75 g
extra virgin olive oil (plus more for drizzling)Spiżarnia15 ml
black pepper (freshly cracked, plus more for topping)Przyprawy3 g

na porcję

497kcal

czego użyjesz

krok po kroku

Boil the stock and water
- Pour the chicken stock and water into a small saucepan.
- Bring to a boil over high heat.
Krok 1
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.
Krok 2
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.
Krok 3
Serve and finish
- Spoon the pastina into bowls.
- Top with more parmesan, a good amount of black pepper and a drizzle of olive oil.
Krok 4