While we waited for the magic window for harvesting, My Merry Band of Tasters and I rented a house in Toscana where we could create recipes for this Pressing Report. Duccio shared two of his favorites, including this comforting broth enriched with cheese and olive oil.
Ingredients
- 2 medium carrots, trimmed, peeled, and cut into large chunks
- 1 large celery stalk, trimmed and cut into chunks
- 1 medium onion, peeled and quartered
- 1 medium tomato, quartered
- 4 fresh flat-leaf parsley springs
- 2 quarts water
- 1 tablespoon coarse sea salt, plus more to taste
- 20 black peppercorns
- 8 ounces pastina, stars, orzo, or other tiny pasta
- Freshly ground black pepper, to taste
- 2 ounces Parmigiano-Reggiano, grated, plus more to taste
- Extra virgin olive oil for drizzling
Directions
Step 1
Place the carrots, celery, onions, tomato, and parsley in a stockpot with the water, salt, and peppercorns. Cover with a lid and bring to a boil. With the lid ajar, continue to cook at a low boil for 45 minutes.
Step 2
Strain the broth to remove the vegetables, parsley, and peppercorns. Return the broth to the pot and bring it back to a boil. Add the pastina and cook until tender, about 5 minutes, stirring often; don’t overcook the pasta. Taste and season with more salt and pepper as desired.
Step 3
To serve, ladle into four bowls and top with equal amounts of cheese, stirring it into the broth. Drizzle liberally with olive oil.
Serves 4