Pastina, aka Italian Penicillin
Directions
- 1In a pot, add one whole onion, 6 cloves of garlic, 2 peeled and sliced carrots, 2 sliced celery stalks, and 1 piece of Parmesan rind.
- 2Pour in 32 ounces of chicken broth, adding some water for more broth.
- 3Add 0.5 tsp of turmeric for color, 1 chicken bouillon cube, and 1 bay leaf.
- 4Bring it to a boil, then lower the heat to low, cover it, and let it simmer for 30 to 45 minutes or until the vegetables are fork tender.
- 5Once the broth is done, remove the bay leaf and the Parmesan rind.
- 6Optionally, take all the veggies out with a little bit of the broth, add it to a blender, blend it until smooth, and then add it back to the broth. Alternatively, use a handheld blender to blend directly in the pot.
- 7Squeeze in 0.5 lemon's worth of fresh lemon juice.
- 8Taste the broth to see if it needs any more salt, chicken bouillon, or other seasonings.
- 9In another pot, bring some water to a boil and add some salt.
- 10Add 1 cup of dried Pastina and cook it for the minimum recommended cooking time.
- 11While the pasta is cooking, crack one egg and whisk it.
- 12Add 1 cup of grated Parmesan cheese to the whisked egg and mix together.
- 13Strain the Pastina when it's done cooking.
- 14Mix in 3 tbs of butter into the strained Pastina until melted.
- 15Slowly mix in the egg mixture a little bit at a time, continuing to whisk so that the eggs cook and give it a nice creamy consistency.
- 16To serve, scoop a portion of the Pastina into a bowl and top it off with the broth.
- 17Garnish with Parmesan cheese, black pepper, and a drizzle of olive oil.
Ingredients
- 1 whole onion
- 6 cloves garlic
- 2 peeled and sliced carrots
- 2 sliced celery stalks
- 1 piece Parmesan rind
- 32 ounce chicken broth
- water
- 0.5 tsp turmeric
- 1 tsp salt
- 1 chicken bouillon cube
- 1 bay leaf
- 0.5 lemon juiced
- 1 cup dried pastina
- 3 tbs butter
- 1 egg
- 1 cup grated Parmesan cheese
- Black pepper
- olive oil
Equipment
potblenderhandheld blender
Tips
- You can blend the vegetables with some broth until smooth and add it back to the broth.
- Continue whisking the egg mixture into the pastina to ensure the eggs cook and create a creamy consistency.
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