Pastina Autunna

Western.Chefs's picture

Nov. 10, 2011


For mushroom stock
Wild mushrooms 3 Cup (48 tbs) (Such As Chanterelles, Porcini Or Oyster Mushrooms)
White mushrooms 3 Cup (48 tbs) , sliced
Chicken stock 1 1/2 Quart
For pasta and sauce
Pancetta/Bacon 1/4 Cup (4 tbs) , diced
Olive oil 1/4 Cup (4 tbs)
Butter 10 Tablespoon , divided
Diced carrots 1 1/2 Cup (24 tbs) , cut in 1/4
Salt To Taste
Pepper To Taste
Garlic 2 Tablespoon , chopped
Thyme 2 Tablespoon , chopped
Heavy cream 3/4 Cup (12 tbs)
Pastina 1 Pound (Preferably Acini Di Pepe)
Brussels sprouts 12 , cored and leaves separated
Balsamic vinegar 3/4 Cup (12 tbs)
Parmesan cheese 1 Cup (16 tbs) , finely grated (Plus Additional For The Top)



1) Mushroom stock : Stem the wild mushrooms and reserve the tops for the sauce.

2) In a large saucepan, bring the wild mushroom stems, sliced white mushrooms and chicken stock to a boil, then simmer over a low heat for 1 hour.

3) Strain the stock through a fine mesh sieve and set aside to make the sauce.


4) Pasta: In a large saucepan, cook the pastina in boiling salted water until it is slightly undercooked. Drain the pasta and keep aside.

5) Sauce: In a large heavy bottomed saucepan, saute the pancetta over a medium-high heat until it is crisp. Remove and drain on a paper towel.

6) Drain of the pan drippings, then heat the olive oil and 2 tablespoons butter over medium-high heat.

7) Saute the carrots for 3 to 5 minutes or until lightly browned.

8) Then stir in the sliced wild mushrooms and saute for 3 to 4 minutes until the mushrooms lightly browned.

9) Stir in the seasonings, pancetta and garlic and saute for 2 minutes.

10) Then stir in the thyme, mushroom stock and cream.

11) Bring sauce to a boil, then simmer over a low heat until it is reduced to 1/3rd.

12) Add the boiled pastina and brussels sprouts into the sauce and heat.

13) Remove the saucepan from heat and stir in the rest of the butter and cheese.


14) Spoon 2 tablespoons balsamic vinegar on each serving plate, then spoon the pasta over the vinegar and sprinkle with some more grated cheese.

Recipe Summary

Difficulty Level: Medium
Cook Time: 80 Minutes
Ready In: 80 Minutes
Servings: 6

Nutrition Facts

Serving size

Calories 959Calories from Fat 464

 % Daily Value*

Total Fat 52 g80%

Saturated Fat 26 g130%

Trans Fat 0 g


Sodium 900 mg37.5%

Total Carbohydrates 89 g29.7%

Dietary Fiber 8 g32%

Sugars 14 g

Protein 34 g68%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet