Pastarancini

Ingredients

Preparation

1. In a saucepan, bring the chicken stock and milk to a simmer. Add the pastina and cook until soft and creamy, stirring often so it doesn’t stick. The mixture should be thick and porridge-like—you’re aiming for very soft pasta that absorbed the liquid.
2. Once the pastina is cooked, remove from the heat and stir in the butter, olive oil, Parmesan, black pepper, and beaten egg. Mix thoroughly until everything is well combined. Taste and adjust seasoning if needed.
3. Transfer the mixture to a small, shallow dish (a loaf pan or square container works well), smoothing it into an even layer about 1 inch thick. Cover and refrigerate overnight until firm.
4. Once fully chilled and set, cut the firmed-up pasta mixture into small rounds or squares—about the size of golf balls or 2-inch discs if slicing.
5. Dredge each piece in the flour, dip into beaten egg, and then coat in breadcrumbs.
6. Heat the oil in a pan (or deep fryer) to about 350 °F. Fry the pastarancini until golden brown and crisp on all sides, about 2 to 3 minutes on each side. Drain on paper towels.
7. Serve warm with marinara or pizza sauce for dipping. Buon appetito!