Classic Pastina
Classic pastina, aka Italian penicillin, is made with just four simple ingredients. It’s very easy to make and tastes fantastic. It’s perfect for a cold day or whenever you want a warm and cozy meal.
Servings: 4
Ingredients
- 1 cup Pastina
- 3 ¾ cups Chicken Stock
- 1 ½ tablespoons Butter
- ½ cup Parmesan Cheese freshly grated
- Salt and Black pepper to taste
Instructions
- In a medium saucepan bring the chicken stock to a boil. Add Pastina and continue boiling with intermittent stirring. You can bring the heat down a bit, as long as the stock is still simmering.
- Continue to cook and stir for 6 minutes or according to your package directions. About 80-90% of the stock should be absorbed.
- Remove from the heat. Immediately stir in the butter and parmesan cheese to melt. Taste test and season with salt and pepper to your liking. Serve immediately, garnish with more parmesan cheese and parsley if you like, and enjoy!
Notes
Cook according to your package directions to get to al dente. After the pastina is taken off the heat, it will continue to absorb the stock a bit. If your pastina is too thick you can thin it down by adding a little more stock. If it is too soupy for your liking, you can remove some of the stock before adding the butter and parmesan.
Nutrition
Calories: 318kcal | Carbohydrates: 40g | Protein: 15g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 27mg | Sodium: 556mg | Potassium: 249mg | Fiber: 1g | Sugar: 5g | Vitamin A: 236IU | Vitamin C: 0.5mg | Calcium: 156mg | Iron: 2mg