Pastina Cremosa con Uovo e Parmigiano (Creamy Italian Pastina) Pastina cremosa con uovo e Parmigiano is the plainest first course in the Italian repertoire and one of the hardest to get exactly right. Tiny pasta cooks directly in broth until almost all the liquid has been absorbed, then beaten egg and grated Parmigiano Reggiano go in off the heat and turn the whole thing into something glossy, thick and spoonable. There is no cream in it, no flour and no thickener of any kind

Whole parsnips roasted in culinary hay, seared hard and finished with malt vinegar, bitter cocoa, bay leaf and crisp barley for a dark aromatic Italian side dish.