There is much to be said for the power of comfort food—but I won’t. The last hundred paws of a brisk and long walk with poodles included a debate to introduce the Cotswold to pastina. I did, then said a prayer to my ancestors. It was delicious. Sometimes I like to get fancy like that with the pastina..
Half cup pastina
Four tablespoons Cotswold, chopped
Four tablespoons extra-sharp cheddar, grated
Two tablespoons skim milk
Tablespoon good butter
Dashes extra hot sauce
Pour pastina into a small pot of boiling water and let cook until just before al dente.
Drain water through a colander—with small enough holes so you won’t lose your stars down the drain—and return pastina to the small pot.
Adjust the burner to halfway of what it took to boil the water.
Add a pat of good butter, a quick pour of skim milk, Cotswold, and extra sharp cheddar.
Stir with a slant edge wood spatula until everything is well-mixed.
Serve in your favourite bowl dressed with grated Parmesan, cracked piper, and many shakes from the XXXhot bottle.
Member recipes are not tested by the CHOW food team.