Cooking with my Sister (Edit recipe)

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After Christmas, my sister reached out and mentioned wanting to have a cooking day. Always so much fun! We made my Pastina recipe with a few additions to make it extra lush, and a gorgeous balsamic burrata bruschetta. I attached the updated pastina and you can head to the blog for the full post.

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Original Recipe

PREP TIME

15 minutes

COOK TIME

1 hour and 10 minutes

INGREDIENTS

19

Serves: 4

Ingredients

2 Tbsp Extra Virgin Olive Oil
5 Tbsp Butter, Unsalted, divided (2 / 3 Tbsp)
1 Tbsp Pepperoncini In Chili Oil, + garnish
0.5 tsp Red Pepper Flakes, More to Taste
9 cloves Garlic, crushed
2 whole Yellow Onion, chopped
2 whole Celery, chopped
2 whole Carrots, peeled & chopped
1 whole Red Bell Pepper, chopped
1 cup White Wine, I used a local Sauv Blanc
7 cups Water
1 whole Parmesan Rind, I used a Grana Padano rind
1.5 tsp All Purpose Seasoning - Vegeta
1 cup Acini di Pepe Pasta
1 cup Grana Padano Cheese, finely shredded + garnish
0.5 whole Lemon, juice
1 whole Himalayan Pink Salt, See Recipe
1 whole Black Peppercorns, Ground Fresh, See Recipe
1 whole Parsley, chopped for garnish

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In a large, deep non-stick skillet OR soup pot, begin heating your EVOO, 2 Tbsp. butter, pepperoncini, garlic, and pepper flakes on just about medium heat. Once heated, season with salt & pepper, stir, and let everything cook for about a minute to start things off. Next, add the onion, celery, carrot, bell pepper, and a generous hit of both salt & pepper. Stir fairly often, cover, and cook those veggies between 15 and 20 minutes. Watch for browning and reduce your temp if needed. Cook until your veggies are mostly soft.
Remove the cover and pour in your wine and another pinch of both salt and pepper. Let the wine simmer off until mostly reduced, a few minutes, before adding the water. Bring the soup to a boil and once boiled, add the hard cheese rind, vegeta, and another pinch of both salt & pepper. Reduce to a simmer, cover, and cook for 30 minutes.
After the 30 minutes, pluck out the hard cheese rind. Use a slotted spoon to scoop all of the vegetables into your vortex blender ( I use a Vitamix Blender), just make sure it's a blender that can safely blend hot foods. Once full of your veg, puree until smooth and return this thick and creamy vegetable mix back into your soup along with the cheese rind you plucked out. Wait for the soup to start bubbling away again before stirring in your pasta. You're going to cook your pasta between 8 - 10 minutes, or until perfectly al dente. Make sure to stir often to avoid clumping / scorching to the bottom of the skillet.
Once your pasta is tender and the soup is rich and thick, turn off the heat and fold in the grana padano and lemon juice until combined. Remove the pot from the heat and leave covered for 5ish. Prior to serving, finish seasoning with salt / pepper to taste if needed and stir in the remaining 3 Tbsp. of butter until silky smooth.
Garnish your bowls with cracked pepper, finely shredded grana padano, chili oil, and some parsley. ENJOY!
Remaining soup can be packed in an airtight container in the fridge for 4 + days. When reheating, it will likely be thick which I was fine with. Thin with broth / water to desired consistency if you'd like.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	758
Fat:	44 g
Carbohydrates:	66 g
Protein:	38 g
Cholesterol:	102 g
Sodium:	1176 mg
Fiber:	5 g
Sugars:	12 g
Sugar Alcohol:	0 g
Calculated per serving.