Broccoli Cheddar Pastina with Garlic Herb Goldfish
Toasty, buttery goldfish crackers add the perfect crunch to this cozy, cheesy pastina.
Servings 2
Ingredients
Broccoli Cheddar Pastina
- 1 tbsp olive oil
- 2 tbsp unsalted butter
- 1 medium yellow onion finely chopped
- ½ cup broccoli stems finely grated
- 2 cups broccoli florets finely chopped
- 4 cloves garlic minced
- 1 cup pastina
- 3 cups chicken stock plus more if needed
- 1 egg yolk
- 1 cup sharp white cheddar grated
- Garnish: fresh chives and a drizzle of olive oil
Garlic Herb Goldfish Crackers
- 1½ cups goldfish
- 2 tbsp unsalted butter melted
- ¼ tsp celery salt
- ½ tsp garlic powder
- ½ tsp italian seasoning
- Few cracks of black pepper
Instructions
- Preheat the oven to 275°F. Add the Goldfish to a mixing bowl, pour over the melted butter, and sprinkle with the celery salt, garlic powder, Italian seasoning, and black pepper. Toss well to coat, then spread onto a baking sheet. Bake for 15-20 minutes, until warm and lightly golden. Remove from the oven and set aside.
- While the Goldfish bake, heat the olive oil and butter in a large pan over medium heat. Add the onion and cook for 3-4 minutes, until softened and translucent. Stir in the grated broccoli stems and cook for another 2-3 minutes. Add the garlic and cook for 1 minute, just until fragrant.
- Add the dry pastina and cook for 2-3 minutes, stirring frequently, until lightly toasted.
- Pour in the chicken stock and stir in the finely chopped broccoli florets. Bring to a gentle bubble, then reduce the heat to a simmer. Cook, stirring frequently like a risotto, until the stock is mostly absorbed and the pastina is tender. Add another splash of stock as needed if the pastina needs more time to cook.
- Remove the pan from the heat. Stir in the egg yolk until well combined, then add the grated cheddar and stir until melted and creamy.
- Serve the pastina into bowls and top with the garlic herb Goldfish, fresh chives, and a drizzle of olive oil!