







Put the pastina in a pot, pour in enough vegetable broth to cover it.
Turn on a medium flame, add the salt and let the pastina cook for 9 minutes.
Once cooked and with a little liquid left, take it off the heat and set a timer for 3 minutes so the temperature drops and the cheese does not split.
After 3 minutes, add the cheese spread, plenty of grated Parmigiano Reggiano or Pecorino Romano and stir; it should be thick like a risotto.
Serve the pastina with cheese spread on a flat plate.
Italia, Lazio
| Energy (kcal) | 338.01 |
| Carbohydrates (g) | 45 |
| of which Sugars (g) | 1.88 |
| Fat (g) | 12.57 |
| of which Saturates (g) | 7.14 |
| Protein (g) | 11.04 |
| Fiber (g) | 1.69 |
| Sale (g) | 0.13 |