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Pastina in sheep broth

RECIPE PREPARED WITH LA CASA DEL GRANO PASTINA

PREPARATION

25

MIN

COOKING

9

MIN

DIFFICULTY

MEDIUM

RECIPE FOR

4/5

PEOPLE

Method

  1. Wash the ingredients well and clean the vegetables
  2. Set the La Casa del Grano Pastina aside for the moment, place all the ingredients in a large pot and fill it with water, then cook over high heat for about 1.5 hours
  3. Every now and then, remove any impurities that float up to the surface with a skimmer
  4. When cooked, strain all and put back on the heat for about ten minutes, adjusting the salt if necessary
  5. Add the La Casa del Grano Pastina and bring to a boil
  6. Serve the dish piping hot in a soup plate, topping it with a generous grating of Pecorino cheese

Ingredients

  • 200 g La Casa del Grano “Pastina”
  • 600 g mutton
  • 1 white onion
  • 2 carrots
  • 4 celery stalks
  • 2 vine tomatoes
  • 2 large potatoes
  • 20 g Fiore Sardo Pecorino
  • Dried Tomatoes, q.s.
  • Bay leaves q.s.
  • Parsley, q.s.
  • Juniper berries, q.s.

Bring our tradition home

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