Pastina in Brodo by Giovanna Eusebi of Eusebi Deli in Glasgow

EUSEBI Deli is an authentic Italian eatery in Glasgow’s West End.
Serving breakfast, Bellini Brunch, lunch and dinner, Eusebi offers good quality, classic Italian dishes.

Operating also as a deli, Eusebi’s offers healthy takeaway dinner options as well as offering produce such as oils, wines and pastas for purchase.
Cooking, to me, is comfort. It is creating real food, full of goodness and flavour.
The soul of all my cooking is “brodo” (broth).

A dish cooked by my mother and all my Italian grandmothers, it’s a connection to their nurturing and love.
In their village the addition of tiny pasta into the broth transforms it into “pastina’.

In other parts of Italy it is transformed into “stracciatella” (egg swirled into the broth) and “tortellini in brodo”, which welcomes the addition of meat filled pasta. 

Elevated from a humble comfort food to representing the struggles of my ancestors, it is a soup that is as relevant today as it was then.
A dish that reminds us of the continued struggle of many people displaced throughout the world – Syrian, Yazidi, Somalian.

For more information visit http://eusebideli.com

ingredients: Serves 4-6
1 boilling fowl or the best chicken you can afford 
100g of small pasta (stelline, coralllini or broken spaghetti)
Water
 
Aromatics 
4 whole carrots, peeled 
2 whole onions, peeled 
1 head of celery, washed 
Small turnip, peeled 
Bunch of flat leaf parsley 
2 bay leaves 
Salt & pepper, to taste 
Parmesan, to garnish

Method 
1 Place the chicken in a pot and cover with water that reaches two inches above the bird. 
2 Add the aromatics and simmer for 1 hour 30 minutes. Season to taste.
3 Strain the Brodo through muslin or a sieve. Reserve the meat and vegetables. 
4 Heat the broth and add the small pasta. Cook for six minutes, adding the meat and vegetables.
5 Season to taste and serve with a drizzle of oil and Parmesan. 
The remaining meat and vegetables can be used for another meal.

In association with Taste Communications.

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