Description
Pastina, a tiny star-shaped pasta that is cooked like pasta cooked in chicken broth with veggies and cheese .
This Italian penicillin soup recipe wasn’t just recipe; it is a memory wrapped in nostalgic warmth. This is like a hug from Nonna Rosa. Pastina is a baby’s first food and an older person’s last meal. In between, it’s just perfect comfort food. The fever would retreat, and my spirits would lift.
Ingredients
Scale
- 1 cup pastina (approximately 120 grams or 4 oz (I’ve used Stelline Pastina.))
- 3 cups of chicken broth
- 4 to 5 tbsp freshly grated Parmesan cheese
- 2 tablespoons of pecorino cheese
- 3 tablespoons of virgin olive oil for drizzling on top
- Pinch of salt and black pepper (to taste)
- ¾ cup butter
- ½ tablespoon dried thyme
- 1 large egg
Garnish galore if you want:
- Parmesan cheese
- Chopped parsley
Instructions
- Cook the Pastina: In a pot, bring 3 cups of chicken broth to a boil. Add 1 cup of pastina (approximately 120 grams) to the boiling broth. Stir occasionally to prevent sticking (extra tip).
- Simmer and Absorb: Simmer the pasta in the broth until it absorbs most liquid and increase in size. The result should be creamy, similar to porridge or risotto.
- Add Flavor:While the pastina is cooking, add your choice of herbs (dry or fresh) to enhance the flavor. Common herbs include basil, parsley, or thyme. I am using dried thyme.
- Butter and Black Pepper: Once the pastina has absorbed most of the liquid, stop cooking. Add a small bar of butter to the pot. Gently sprinkle some black pepper for extra flavor.
- Cheese and Creaminess: Stir in 4-5 tablespoons of freshly grated Parmesan cheese. For additional richness, you can also add some Pecorino cheese.
- Creamy Texture: Crack an egg into the pot and mix it well. Stir vigorously to achieve a creamy texture without bubbling.
- Serve and Garnish: Dish out the creamy pastina into bowls. Shave the Parmesan cheese and a drizzle of extra virgin olive oil. For a better presentation and taste, garnish with chopped parsley.
Notes
- You can store this pastina in the refrigerator. You just need to store this pastina in an airtight container and put it in the refrigerator. You can consume this refrigerated pastina for approximately 3-4 days.
- Reheating can be done; you just need to splash some water and reheat it. In addition, you can also microwave it in the oven with a splash of water or broth.
- Freezing is another option to store the pastina, but it will not taste as good as served fresh. If you are willing to freeze it, then place it in an airtight container and put it in the freezer for about two weeks. Make sure to taste the pastina before reheating.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Cuisine: Italian