Ingredients
No. Servings
- Pastina
100g100g - Grated parmigiano reggiano or pecorinoto taste
- Philadelphia cheese wedges
2units2units - Vegetable brothto taste
- Saltto taste
Preparation
- STEP 1 OF 5
Place the pastina in a pot, pour in the vegetable broth to cover.
- STEP 2 OF 5
Turn on the heat to medium, add salt, and let the pastina cook for 9 minutes.
- STEP 3 OF 5
Once cooked and with a bit of liquid, remove from heat and set a timer for 3 minutes; this will lower the temperature so the cheese won't curdle.
- STEP 4 OF 5
After 3 minutes, add the cheese wedges, plenty of grated Parmigiano Reggiano or Pecorino Romano, and stir until it reaches a risotto-like consistency.
- STEP 5 OF 5
Serve the pastina with cheese on a flat plate.
General Information
Origin
Italia, Lazio
Analysis
Attention
The data represented here, limited to certain specificities, are the result of an analysis carried out using Tuduu's proprietary algorithms. As such, they may contain errors and/or inaccuracies, therefore users are always requested to verify their correctness. If anomalies are detected, please contact us at info@tuduu.it
Lifestyles
Intolerances and allergies
Macronutrients (100 gr)
Attention
The data represented here are the result of an analysis carried out using Tuduu's proprietary algorithms, based on the database provided by IEO. As such, they may contain errors and/or inaccuracies, so users are always requested to verify their correctness. If anomalies are detected, please contact us at info@tuduu.it
| Energy (kcal) | 208.67 |
| Fat (g) | 20.67 |
| of which Saturates (g) | 12.35 |
| Protein (g) | 5.73 |
| Sale (g) | 0.22 |
- Proteins5.73g·22%
- Carbohydrates0g·0%
- Fats20.67g·78%
- Fibers0g·0%