CookEat Recipe
Pastina in Ombrina Broth
Small pasta cooked in a plain fish broth with a little tomato, finished with butter and Parmesan offered separately.
Method
Steps
Step 1
Gather the ingredients: 500 g cleaned ombrina, sold as shi drum or Umbrina cirrosa; 120 g small soup pasta such as stelline or tiny pastina; capellini is an alternative; 30 g butter; 1 litre water; 1 tablespoon plain tomato passata; Salt to taste; Grated Parmesan to offer separately.
Step 2
Buy fresh food-grade ombrina from a reputable fishmonger, scaled and gutted. Put the cleaned fish in the cold water with a little salt. Bring gently to a simmer and cook until the thickest flesh reaches 70°C and flakes easily. Add no stock vegetables or herbs.
Step 3
Lift out the fish and strain the broth carefully through a fine sieve, leaving all bones and scales behind. Add the passata. Keep the broth near 1 litre, topping up with hot water if evaporation has reduced it substantially.
Step 4
Bring the broth to a boil, add the small pasta and cook until just tender, following its package timing. Put the butter in the serving tureen, pour in the hot pasta and broth and stir to melt it. Serve immediately with Parmesan on the side.
Step 5
For capellini, use the same 120 g and follow its shorter package cooking time. The boiled fish can be deboned and served separately; if saved, refrigerate promptly in a shallow container and use within 2–3 days, reheating to 74°C. Do not use tomato to mask spoiled or stale fish.
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