Stanley Tucci’s

Brodo Di Gallina Con Polpettine Di Pollo 

Serves 4-6

Meatball Mix (makes approx. 20-25 half-ounce polpettine)

• 1 clove of garlic
• 8 ounces ground dark meat chicken 
• ¼ cup dried breadcrumbs 
• ½ cup grated Pecorino Romano

Chicken Soup

• 1 ⅓ cup dry S.Pellegrino Stelline Pastina 
• 8 cups organic-rich chicken stock
• 6 ounces chicken breast, poached and shredded
• ½ cup finely diced carrots, blanched
• ½ cup finely diced celery, blanched
• ½ cup finely diced onion, blanched
• 1 cup grated Parmigiano Reggiano 
• 6 sprigs of parsley garnish 

You’ll also need:

• Large pot (4 Qt.)  (for pasta)
• ½ Tablespoon
• Salt
• Cutting Board
• Chef’s Knife
• Mixing Bowl
• 1 large egg
• Black pepper
• 1 cup + ⅓ cup measuring cups
• Tray
• Strainer
• Soup pot (3 Qt.) with lid for the soup
• Slotted Spoon
• Four soup bowls
• Oven Mitt
• Ladle
• Fine mesh sieve (optional)

Note: Feel free to improvise with what you have at home

Use meal kit ingredients within three days of delivery. If not cooking immediately, store butter and Parmigiano Reggiano in your fridge until ready to start.

Remove grated Parmigiano Reggiano from the fridge 30 minutes prior to cooking, allowing it to come to room temperature.

1. In a large pasta pot, add 2 quarts of water and 1⁄2 tablespoon of salt and
bring to a boil.
2. While water comes to a boil, mince the garlic.
3. In a mixing bowl, add ground chicken, egg, breadcrumbs, grated Pecorino Romano cheese, and garlic; then add salt and pepper to taste.
4. Using your hands, gently mix the ingredients until thoroughly combined.
5. Cook pasta: Measure 1 ⅓ cup dry S.Pellegrino Stelline pasta and add to boiling water. Turn heat down to a low boil and cook for 6 minutes, then drain the pasta.

6. While pasta is cooking, dampen your hands and begin to roll the meat mixture into 1-2-inch balls and place on a tray.
7. Pour the chicken stock into the soup pot, cover and bring to a simmer.
8. Using a slotted spoon, poach the meatballs in the stock until they float to the surface and are cooked through; approximately 5 to 6 minutes.
9. Bring the broth back to a simmer, add the shredded chicken breast, diced carrots, celery, and onion so that they warm through for about 30 seconds to 1 minute.

10. Divide the S.Pellegrino Stelline pasta among four warmed bowls. To warm, heat oven to 200°F and place oven-safe bowls inside for 10 minutes. Use an oven mitt to remove.
11. Ladle soup over the S.Pellegrino Stelline pasta and garnish with grated Parmigiano Reggiano cheese and parsley. Pass remaining grated Parmigiano Reggiano around the table so guests can help themselves.
12. Serve alongside chilled bottle of S.Pellegrino. Buon appetito!

Stanley Tucci’s

Pastina Classica S.Pellegrino Stelline Pastina in a Creamy Butter and Parmesan Sauce

Serves 6-8

• 4 tablespoons salted butter 
• 1 pound dry S.Pellegrino Stelline Pastina 
• 1 Cup + 6 tablespoons finely grated Parmigiano Reggiano 

1 Liter Bottle S.Pellegrino® Sparkling Natural Mineral Water

You’ll also need:

• Large pot (5 Qt.)  
• Salt
• Tablespoon
• Chef’s Knife
• Cutting Board
• Mixing Spoon
• Strainer or Colander
• Black pepper
• Serving Bowls
• Ladle

Note: Feel free to improvise with what you have at home

Use meal kit ingredients within three days of delivery. If not cooking immediately, store butter and Parmigiano Reggiano in your fridge until ready to start.

Remove grated Parmigiano Reggiano from the fridge 30 minutes prior to cooking, allowing it to come to room temperature.

1. In a large pasta pot, add 4 quarts of water and 1 tablespoon of salt and bring to a boil.
2. Cube butter into 16 equal pieces.
3. Once the water is boiling, add S.Pellegrino Stelline pasta. Turn heat down to a low boil and cook for 6 minutes, stirring occasionally so pasta doesn’t stick to the bottom of the pot.
4. Once cooked, use a ladle to reserve 1 cup of pasta water.
5. Drain the remaining liquid from pasta and place pasta back into pot.
6. Add cubed butter, tossing to coat.
7. Add half of the Parmigiano Reggiano and toss to coat. Then, add half of the reserved pasta water and stir. Add the remainder of the cheese and reserved pasta water and stir to form a creamy sauce.
8. Add salt and pepper to taste.
9. Divide the S.Pellegrino Stelline pasta among six to eight bowls.
10. Garnish with additional grated Parmigiano Reggiano.
11. Serve alongside a chilled bottle of S.Pellegrino. Buon appetito!