Pastina with cheese fondue

For the broth:

• 1 celery stalk
• 1 carrot
• 1 onion
• 2 chicken wings
• 1 bay leaf
• Whole black pepper, to taste
• Water, as needed

For the cheese fondue:

• 1/3 cup chicken broth (100 ml)
• 3 tablespoons heavy cream (50 ml)
• 1 3/4 cups grated Parmesan cheese (200 g)

For the pastina:

• 1 cup water (2 ladles)
• 1/3 cup pastina (80 g)
• Salt, to taste
• Extra virgin olive oil, to taste

Prepare the broth:

• Add celery, carrot, onion, chicken wings, black pepper, and bay leaf to a pot of cold water.
• Bring to a boil, then reduce the heat and simmer for 2 hours.
• Strain the broth and set it aside.

Prepare the cheese fondue:

• In a small saucepan, warm 1/3 cup of chicken broth with 3 tablespoons of heavy cream.
• Gradually whisk in the grated Parmesan cheese until the mixture is smooth and creamy. Avoid boiling.

Cook the pastina:

• Boil 1 cup of water in a small pot, add salt, and cook the pastina until al dente.
• Stir in 2 generous tablespoons of cheese fondue and drizzle with olive oil.

Serve:

• Enjoy your comforting Pastina with Cheese Fondue warm and creamy.