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Miso Butter Pastina
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Miso Butter Pastina

30 minServes 3Nutri-Score C€€
from @heresyourbite18 imports0 cooked
Adapt this recipe

what you need

Ingredients

3 people
  • unsalted butter (divided)Dairy28 g
  • white miso paste (to taste)Pantry17 g
  • pastina (dry)Grains140 g
  • dry white wine (optional)Beverages60 ml
  • chicken broth (divided)Pantry720 ml
  • garlic (grated)Produce2 pieces
  • Parmesan cheese (grated)Dairy90 g
  • lemon juice (freshly squeezed)Produce15 ml
  • egg yolk (optional)Dairy1 piece
  • salt (to taste)Spices2 g
  • black pepper (to taste)Spices1 g
  • lemon yuzu olive oil (for garnish)Pantry10 ml
  • chives (chopped, for garnish)Produce5 g

per serving

Nutrition

344kcal

Carbs
38 g
Proteins
14 g
Fat
15 g

step by step

Method

  1. Melt butter and miso

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

  2. Toast the pastina

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

  3. Deglaze with wine

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

  4. Add the broth

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

  5. Simmer the pasta

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

  6. Add the garlic

    • Add in the grated garlic and stir.
    • Let it simmer for a couple of minutes.
    Step 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.
    Step 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.
    Step 8
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