Put the pastina into a pot and pour in enough vegetable broth to cover it.
Turn the heat to medium, add salt and cook the pastina for 9 minutes.
Once cooked and with a little liquid remaining, remove from the heat and set a timer for 3 minutes so the temperature drops and the cheese does not split.
After 3 minutes, add the formaggini, plenty of grated Parmigiano Reggiano or Pecorino Romano, and stir until thick, like a risotto.
Serve the pastina with cheese spread on a flat plate.
Italy, Lazio
| Energy (kcal) | 338.01 |
| Carbohydrates (g) | 45 |
| of which Sugars (g) | 1.88 |
| Fat (g) | 12.57 |
| of which Saturates (g) | 7.14 |
| Protein (g) | 11.04 |
| Fiber (g) | 1.69 |
| Sale (g) | 0.13 |
