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Our Patina Sauce - Patina Preserver is an oil based product consisting of over 20 ingredients. Its an easy wipe on- wipe off application process. Even after completely curing to a matte finish the product will continue to repel water and protect the surface. The Patina "Sauce" also helps to remove oxidation, enhance color variations, helps.
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Boil the pasta. Turn the heat to high to bring the broth to a boil. Once boiling, stir in 1 ½ cups pastina. Cook until the pasta is tender, about 3 minutes or so. Remove the soup from the heat. Serve. Taste the soup and adjust seasoning, adding more salt if it tastes flat. Ladle the pastina into serving bowls.
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Instructions. Add broth or water to a small saucepan and bring to a boil. Add pastina and stir. Cook for 4-5 minutes, or until just about all of the liquid has been absorbed. Towards the end of the pastina cook time, add milk to a small heat-safe bowl and heat it for 15-20 seconds in the microwave, or until warmed.
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STEP 2: Add pastina and salt and cook until most of the water is absorbed, 3-4 minutes or whatever the instructions on your box suggest. STEP 3: Turn off heat and stir in egg, letting it cook in the hot pasta. STEP 4: Add a little butter, a little grated Parmesan cheese and a little salt and pepper.
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Measure 2 cups of broth and 2 cups of water into a saucepan. Add the pastina and bring to a boil, stirring occasionally. You will not be draining the pasta, so check the liquid level frequently and add more as needed. When the pasta is mostly cooked, there should be a small amount of liquid left in the pan.
Patina
Add water, oil, vegetables, and salt to a pot. Bring the mixture to a boil, then lower the heat and let it simmer for 20 minutes. Add pastina to the pot and let it cook as per package instructions. Scoop the soup into serving bowls and top with Parmesan cheese before enjoying!
Patina
To a large stock pot, add the chicken broth, water, carrots, celery, onion, garlic, and salt. Bring everything to a boil over high heat. Reduce heat to medium low, cover and cook for about 45 minutes, until the vegetables are tender. While the vegetables are cooking, cook the pastina to al dente, drain and set aside.
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Over low heat, add the butter in small bits to the pasta and then the egg and cheese mixture and stir constantly for a minute or two or until the egg goes from shiny and raw to matte and cooked. Turn off the heat. . Serve immediately with a sprinkling of grated cheese on top.
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Heat a medium saucepan over medium heat. Add the olive oil, celery, carrot and shallots and cook, stirring often, about 5 minutes, or until softened. Add the thyme, 1/4 teaspoon salt, the parmesan.
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Add the Pastina to the broth and cook, stirring regularly to ensure it doesn't stick to the bottom of the pan. While the Pastina is cooking, crack one egg in the same measuring cup used for the broth and whisk lightly with a fork until homogeneous. Add the parmesan to the egg and whisk until combined. Set aside.
Patina
Instructions. In a 3 or 4-quart saucepan bring the water of chicken broth to a boil, and add the pasta of choice. Simmer to package instructions or how you like your pasta cooked, do not drain this. Remove from the stovetop. Whisk in the egg quickly, add then add the butter until evenly mixed.
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Add the pastina and chicken broth to a small pot or saucepan. Bring to a gentle boil and stir often until the pasta is cooked to your liking and the chicken broth is almost all absorbed. Step 2: Add ingredients. Turn the heat to low and add in the freshly grated parmesan cheese, salted butter, and fresh garlic.
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Instructions. In a medium sized pot on a high heat, bring the chicken stock to a boil. Add the pastina and butter to the chicken stock and immediately turn the heat down to low - medium. Continuously stir the pastina until it's plump and has absorbed 80% of the liquid.
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Add 4 cups of broth and the box of pastina into a 3- quart pot over medium heat. Bring to a boil, stirring frequently, and boil for 6-7 minutes, until the broth is absorbed and the pastina is al dente. Remove the pot from the heat and immediately stir in the butter, egg, and Parmesan cheese. Season liberally with pepper and serve immediately.
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Instructions. In a medium saucepan, bring the broth to a low boil. Stir in the pastina and simmer for an additional 2 minutes before removing from the heat. Stir after adding to prevent clumps. Immediately add the butter and cheese, stirring until combined. Add the salt and pepper, if desired.
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Here is a video explaining our Patina "Sauce" and some of our other Patina Care Products! You can purchase all these products on www.SweetPatina.com Patina ".