Pastina
- 4 cups chicken stock
- 1 cup pastina
- 50 g butter
- 1/2 cup pecorino romano or parmesan grated + extra to serve
- pinch of salt
- drizzle of olive oil
- In a medium sized pot on a high heat, bring the chicken stock to a boil. Add the pastina and butter to the chicken stock and immediately turn the heat down to low - medium. Continuously stir the pastina until it’s plump and has absorbed 80% of the liquid.
- Take the pastina off the heat, season to taste with salt and stir through the cheese . Finish off with a sprinkling of extra cheese and drizzle of olive oil
