Pastina in vegetable broth

Ingredients

• Baby pasta (small grains)20 g
• Carrot50 g
• Celery20 g
• Potato60 g
• Parmigiano Reggiano PDO aged 30 months5 g
• Extra Virgin Olive Oil5 g
• Mineral water350 ml

Allergens

Gluten, Milk, Celery

Method

1. Thoroughly wash the vegetables, peel the carrot and potato, and remove the outer strings from the celery.
2. Roughly chop the vegetables and place them in a small pot with 350 ml of cold water.
3. Bring to a boil and simmer for about 25 minutes until the water volume is reduced to approximately 200 ml.
4. Strain the broth through a fine-mesh sieve, lightly pressing the vegetables to extract their juice (without pureeing them entirely).
5. Bring 150-180 ml of the filtered broth back to a boil in a clean saucepan.
6. Add the baby pasta and cook for the time indicated on the packaging (usually 2-4 minutes), stirring with a small whisk to prevent clumping.
7. Remove from heat and stir in the Parmigiano Reggiano and extra virgin olive oil, mixing well to emulsify.
8. Allow to cool slightly and check the temperature before serving to the infant.