Pastina: The Italian Penicillin | if you’re sick, just add copious amounts of butter and freshly grated Parmigiano Reggiano, and this Pastina will fix you right up!
Serves 2 or makes 1 big bowl!
3 cups chicken stock
3/4 cup pastina
Butter
Parmigiano Reggiano
Bring the chicken stock to a boil. Once boiling add the pastina and stir. Cover the pot with a lid, and cook for 10-15 minutes, stirring occasionally, until the pastina soaks up the broth and gets to the consistency of risotto.
Once cooked, add 1-2 tablespoons of butter, and copious amounts of parm. Then stir until combined.
Transfer the pastina into bowl, top with another tablespoon of butter and more parm. Add a few cracks of black pepper if you’d like!
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8 Comments
… what was that first sentence again?
So easy! I love it.😀
getting what?😅
Where’s the broth ??
Huh? Nobody is getting sick, ya fool.
Why do so many people turn it into mush it's meant to be eaten firm al dente
Usually there's vegetables
Suprema💯ma cosa ne sapete voi non italiani😋😋😋😋😋