BUY

Oriental-style pastina

RECIPE PREPARED WITH LA CASA DEL GRANO PASTINA INTEGRALE

PREPARATION

25

MIN

COOKING

5

MIN

DIFFICULTY

MEDIUM

RECIPE FOR

4/5

PEOPLE

Method

  1. Wilt the spinach quickly in a very hot pan with evo oil and a garlic clove, then set it aside
  2. Place the eggs in another pot with cold water, put it on the stove and cook for 5 and a half minutes from the first boil
  3. Transfer the eggs into icy water for 2 minutes, peel and cut into halves
  4. Finely slice the surimi into your preferred shape and set it aside
  5. Pour 1 litre of water into a pot and boil with the kombu kelp for 10 minutes
  6. Add the katsuobushi and boil for roughly another 3 minutes
  7. Leave the mixture to settle and strain all until obtaining the simple, clear, fishy-tasting dashi broth
  8. Add the La Casa del Grano Pastina integrale to the piping hot dashi broth
  9. Bring to a boil and serve, adding the tossed spinach, surimi and half an egg

Ingredients

  • 240 g La Casa del Grano “Pastina integrale”
  • 400 g spinach
  • 100 g surimi (fishcake)
  • 2 eggs
  • 20 g kombu kelp
  • 20 g katsuobushi (bonito)
  • 1 clove of garlic
  • Evo oil, q.s.
  • Salt and pepper, q.s.

Bring our tradition home