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Recipe by Emporion
The quintessential childhood comfort dish, pastina with processed cheese is a simple and tasty throwback dish.
Portion: the weight of the ingredients divided by 2 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 5: Put the pastina into a pot and pour in enough vegetable broth to cover it.
Step 2 of 5: Turn on the heat, which should be moderate, add the salt and let the pastina cook for 9 minutes.
Step 3 of 5: Once cooked and with a little liquid left, remove from the heat and set a timer for 3 minutes; this will lower the temperature so the cheese will not split.
Step 4 of 5: After 3 minutes, add the soft cheese portions, plenty of grated Parmigiano Reggiano or Pecorino Romano, and stir; it should be thick like a risotto.
Step 5 of 5: Serve the pastina with processed cheese on a flat plate.
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In summary: Not suitable for vegans · Not suitable for vegetarians · Not suitable for pescatarians · Contains lactose · Allergens detected: Gluten and Milk and dairy products
In gray: not detectedDetected
| Average values | Per serving150 g · 1 of 2 | Per 100 g |
|---|---|---|
| Energy | 2,048 kJ489 kcal | 1,365 kJ326 kcal |
| Fat | 31.76 g | 21.17 g |
| of which saturated fatty acids | 18.68 g | 12.45 g |
| Carbohydrates | 36 g | 24 g |
| of which sugars | 1.5 g | 1 g |
| Fibre | 1.35 g | 0.9 g |
| Protein | 14.85 g | 9.9 g |
| Salt | 0.33 g | 0.22 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
