Creamy pastina

Name: Creamy pastina
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: Risoni pasta (orzo pasta) 11.3 oz; Potatoes 0.5 lb; Carrots 1; Celery 1 rib; Yellow onions 1; Parmigiano Reggiano PDO cheese 3.5 oz; Butter 3.5 oz; Water 1.67 cups; Sage 1 sprig; Fine salt to taste

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Difficulty: Easy
Prep time: 15 min
Cook time: 30 min
Serving: 4
Cost: Low

PRESENTATION

Gourmet pastina recipes have this knack for turning something simple into something pretty special. And honestly, in Italy, this dish gets a fresh spin. Tiny risoni pasta cooked in a smooth veggie broth—made from blending up carrots, celery, and onions until they’re creamy. Really, really good stuff.

The next part? All about that classic mantecatura technique. Finishing the pasta with sage-scented brown butter and loads of grated cheese. Seriously good. It gives the pastina a rich, silky texture and amps up the flavor. It’s still 100% traditional Italian comfort food. But with a twist that makes it feel a bit more elegant. People love how this kind of Italian pastina dish works for everything from family meals to something nice enough for company. And when winter comes around, you just want something warm and soothing.

Throughout Italy, folks put their own spin on pastina, sometimes tossing in peas or carrots for more color and bite. Compared to the super basic homemade pastina soup you might remember from childhood, this version is about that extra touch—like letting the butter get just golden before mixing it in or using fancy cheese for a nutty finish. For sure.

Pastina with Parmesan? A staple. But browning the butter with sage turns the whole thing into an aromatic experience. There's something really satisfying about how the veggie broth keeps it light, while the cheese and butter make it feel super rich. And look, even though it’s a gourmet take, this dish keeps that cozy, homemade vibe you find in gourmet pastina recipes.

In the end, it shows how Italian food can be both simple and creative, blending old-school comfort with a modern twist. And really makes the whole thing sing. Whether it’s a cold night or a special occasion, this dish brings a touch of Italy to your table—proving that even the simplest ingredients can create something unique. No question.

How to prepare Creamy pastina

To prepare the gourmet pastina, start with the vegetables: clean the celery and cut it into pieces about 1/2 inch in size 1, then peel the carrot and cut it into chunks of the same size 2. Peel the potato 3.

Dice it to the same size as the other vegetables 4. Finally, peel the onion and cut it into pieces about 1/2 inch 5. Transfer all the vegetables to a large pot and cover with the water specified in the recipe 6.

Bring to a boil 7 and let simmer until the vegetables are very soft; it will take about 15 minutes. While the vegetables are cooking, focus on the brown butter: place the butter in a small saucepan 8 and melt it over medium-low heat, then add the sage 9 and continue to cook until the butter starts to foam and take on a light amber color, releasing a strong aroma; it will take about 5 minutes.

Remove the sage and set the brown butter aside 10. Meanwhile, the vegetables will be well cooked, so blend everything directly in the pot with an immersion blender 11 until you obtain a smooth and homogeneous broth 12. Add a pinch of salt and keep warm.

In another pot, pour the risoni 13 and moisten with the hot blended vegetable broth 14 and a ladle of water 15. Bring to a boil and cook for about 10 minutes (or as directed on the package).

Halfway through cooking the pastina, add salt 16. Stir often and continue cooking until the risoni are soft and enveloped in a creamy consistency 17. At the end of cooking, turn off the heat and stir in the grated cheese 18.

Also add the sage-scented brown butter 19 and mix well to blend all the flavors 20. Serve your gourmet pastina immediately, gently leveling it to enhance its creaminess 21.

Storage

It is recommended to consume the gourmet pastina immediately.

Tip

For perfect brown butter, keep the heat medium-low and stir often: when you smell the hazelnut aroma and see the residue on the bottom turning amber, remove it immediately from the heat to avoid bitter notes.

For the translation of some texts, artificial intelligence tools may have been used.

Creamy pastina

PRESENTATION

How to prepare Creamy pastina

Storage

Tip

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