Pastina with cheese

Place the pastina in a pot, pour in the vegetable broth to cover.

Turn on the heat to medium, add salt, and let the pastina cook for 9 minutes.

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.

After 3 minutes, add the cheese wedges, plenty of grated Parmigiano Reggiano or Pecorino Romano, and stir until it reaches a risotto-like consistency.

Serve the pastina with cheese on a flat plate.