Miso Butter Pastina

This Miso Butter Pastina is rich, creamy, and packed with deep umami flavor. The pastina is toasted in a buttery miso mixture, then simmered until perfectly tender, creating a velvety, almost risotto-like texture. A touch of lemon juice brightens everything up, while the egg yolk adds an extra layer of silkiness. Finished with a drizzle of lemon yuzu olive oil and fresh chives, this dish is simple yet deeply satisfying.

Ingredients:

• 2 tbsp unsalted butter

• 1 tbsp white miso paste (to taste)

• 1 cup pastina

• 1/4 cup dry white wine (optional)

• 3 cups chicken broth

• 1-2 gloves garlic, grated

• 1 cup grated Parmesan cheese

• Juice from 1/2 lemon

• 1 egg yolk (optional)

• Salt and black pepper, to taste

• Lemon zest (for garnish)

• Lemon yuzu olive oil (for garnish)

• Chives (for garnish)

Instructions:

1. In a medium saucepan over medium heat, melt 1 tbsp of butter and stir in the miso paste until smooth and fragrant, about 30 seconds. If using more than 1 tbsp of miso, add an equal amount of butter.

2. Add the pastina and toss to coat, toasting for about a minute until lightly golden.

3. Deglaze the pan with the white wine, scraping up any browned bits from the bottom. Let it reduce for about a minute.

4. Pour in half of the broth, stirring until combined. Add the remaining broth and continue stirring.

5. Simmer for 10–12 minutes, stirring frequently.

6. When the pastina is nearly done (about 8–10 minutes in), stir in the grated garlic and let it cook for another minute or two.

7. Add the remaining butter, Parmesan cheese, lemon juice, and black pepper. Stir well and adjust seasoning to taste.

8. Remove from heat and quickly stir in the egg yolk until smooth and silky.

9. Serve immediately, garnished with Parmesan, black pepper, a drizzle of lemon yuzu olive oil, and chives. Enjoy!

Servings: 2

Prep Time: 5 minutes

Cook Time: 15 minutes