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Pastina in Beef Broth- Classic Italian Recipe

Byamazingfoodstv


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Pastina in beef broth

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29 Comments

  5. I found the cheaper pasta brands to be better than that brand you're holding… even a famous brand that starts with a B I wasn't very impressed with (mainly because of the price difference). But, Cucina imo is probably the best dry pasta brand I've used… same price as the high end pasta but actually worth the cost imo…

  18. I invented a pasta dish and I wonder if La Regina would let me know if it’s any good. Oxtail with thyme and oregano is cooked for 3hours with a full bottle of decent red wine (pressure cooker us as good. When oxtail cooked, drain and retain the cooking liquid. Pick meat from home and put back into cooking liquid. Let it cool overnight and it should jellify. About an hour before serving, soak dried shiitake mushrooms ( better for this dish than fresh). Shortly before serving warm meat and cooking liquid and add liquid from mushrooms, chop soaked mushrooms and add. Thicken sauce with a little cornflower. Season to taste (lovely with lots of pepper, Tellichery if possible) and serve with pasta if choice.

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