Perline Pasta in Brodo…

Write it on your heart that every day is the best day in the year.
Ralph Waldo Emerson

I’m finally catching up and finishing drafts of goodies that I’ve made over the past month or so and I’ll begin with a hot bowl of soup and broth that just takes minutes if you have made stock or broth and stored ahead of time…Hopefully, we will not have any of past few week’s weather, rain, sleet, snow freezing temperatures, but in case we feel the chill again I have plenty of containers of bone broth stored…

Wickedly cold outside, but cozy warm inside with a hot bowl of perline pasta in beef bone broth, add sprinkles of freshly grated cheese, a pinch of red pepper flakes and settle in front of a fire and enjoy the beauty of a snowy day.  Italian a good simple “en brodo” dish so it only stands to reason that I would freezer dive for some of the wonderful small stuffed pasta that I find at Trader Joe’s…I came away with the cute little perline pasta that looks like little hobo bundles and filled with prosciutto.

I was going to make beef broth but settled on beef bone broth since I had three bags of beef bones in the freezer and yes, that handy-dandy Instant Pot or two certainly cut the simmering time 120 minutes to 2 hours, a total chill on the well below freezing back porch made short work of removing the fat.  So we had some for dinner and I have more to “beef up” with meatier beef spare ribs that were on sale and certainly much cheaper than beef short ribs.  The bonus will be taking some of the bone broth and making Pho broth with all the flavor of hours of simmering and adorned with all the trimmings found is a good restaurant quality bowl, and then there is the ramen broth down the road so bone broth is a great base for so many things.

I prefer to roast the ribs, bones, and veggies for 35-40 minutes in a preheated 350º oven or until the bones take on a brown color before tossing into the Instant Pot to cook under pressure.
I made a batch using just the soup bones and vegetables which I found to be okay but certainly not as beefy as I wanted it so once I removed all of the congealed fat I used it as the base for the second batch and decided that it was much better-having used beef spareribs and suitable for quick piping hot bowls of beef broth…

You can use any bone broth recipe ( link below to a good starting point recipe) out there and convert it to the Instant Pot cooking times of 120 minutes to two hours under pressure with a natural release time.


4-5 pounds roasted beef bones (Soup bones and meaty beef spare ribs)
1 tablespoon cider vinegar
2-3 ribs of celery
2 medium carrots, cut in half
1 medium onion, unpeeled and halved
3 fat cloves of garlic peeled or unpeeled
1 leek, cleaned and cut into 2-3 chunks
2 bay leaves couple sprigs of fresh thyme

Water to cover bones…add some water and vinegar to the Instant Pot, heat while roasting bones and veggies.