If chicken soup and matza balls are considered Jewish penicillin, then pastina is the Italian version. Tiny little pasta that is cooked until it’s creamy is the comfort food that will keep you cozy throughout winter and is the solution for every sickness. Just ask any Italian grandmother.
Ingredients:
- 1 cup pastina
- 2 cups chicken broth
- 1 egg, beaten
- 2 tablespoons butter
- ½ cup Parmesan or Pecorino Romano, grated
- Salt and black pepper
Instructions:
- Add the broth to a saucepan and bring to a boil. Add in the pastina and stir. Allow the pasta to cook for around 4-5 minutes until most of the liquid has been absorbed.
- Remove the pot from the heat and pour in the beaten egg. Whisk immediately and quickly so that the egg incorporates and doesn’t cook right away.
- Add the butter and cheese and stir until evenly incorporated.
- Season with salt and pepper, to taste, and serve immediately.
