Parmesan Ditalini in Chicken Broth
A cozy one-pot ditalini toasted and simmered in chicken broth with Parmesan and cream, extracted from a cooking video.
Cook: 20 min
The original video
Recipe from @recipebylayla on Instagram
Ingredients
- 1 cup ditalini pasta (or another short pasta)
- 2 cups unsalted chicken broth or stock
- 1/4-1/2 cup grated Parmesan cheese (preferably fresh)
- A small amount of cream
- Salt, freshly ground black pepper
- 2-3 cloves of garlic
Instructions
- Sauté the minced garlic in a little oil over medium heat for 1-2 minutes, taking care not to burn it.
- Add the ditalini and toast it for a few minutes until slightly browned.
- Pour in the chicken broth to cover and bring to a boil.
- Reduce the heat, cover, and cook for 8-10 minutes until the pasta is tender and the broth is absorbed.
- Stir in the Parmesan and a little cream, then season with salt and pepper.
- Serve hot, garnished with extra Parmesan or fresh herbs.
Somewhere between a risotto and a bowl of buttered noodles, this ditalini toasts in the pan for a nutty depth, then drinks up chicken broth as it cooks so every bite carries flavor. A finish of Parmesan and a splash of cream pulls it into something silky and comforting.
Tips: Toasting the little tubes before adding liquid is what gives the dish its savory, almost popcorn-like backbone, so don’t rush that step. Use unsalted broth as written and season at the end, since the Parmesan brings its own salt and the broth reduces as it absorbs.