Pastina with cream of black cabbage, courgette and spinach.

DI Chiara Maci | 8 Nov 2018


Many of you asked me some short recipes for our children.

In fact, a little bit of creativity and imagination is always a good idea, even for them.

Keeping things easy, of course.

Today, Andrea, pastina with cream of black cabbage, courgette spinach and a little extra virgin olive oil.

Are you hungry?



1 courgette

3 leaves of heart of black cabbage, the softest inner ones

a handful of spinach

half onion

2 handfuls of pastina

1 tablespoon of oil evo

Parmigiano Reggiano cheese


– Wash and cut all vegetables. The onion into small pieces, the courgette into rounds, the cabbage leaves and spinach into pieces.

–  Steam everything (if you prefer you can blanch the black cabbage first).

– When they are soft, blend them directly into the container with an immersion mixer.

– Bring it back to boil and cook pastina.

– Do not add salt and finish with a little extra virgin olive oil and a sprinkle of Parmigiano Reggiano cheese.

Photo By Chiara Maci
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