Pastina in brodo is a dish that I grew up on. You might have heard it referred to as “Italian Penicillin.”
When someone is under the weather, it is time to break out the pastina.
Trust me it can cure anything from heart break to a cold and it is so easy
Pastina
Ingredients
(Serves 2)
4 1/2 Cups Water
2 oz. Carrots, peeled and cut in half
2 oz. Celery Stalk, cut in half
2 Cloves Garlic
2 oz. (1 small) Onion, peeled and cut in half
5 oz. (1 small) Fresh Tomato, cut in half
1 tsp. Salt
½ tsp. Pepper
1 Sprig Fresh Rosemary has & Thyme, tie together with twine
1 Pecorino Cheese End, plus grated Pecorino to serve
1 Cup Stelline
A drizzle of Olive Oil to serve
Method
Boil pasta water in a small pot.
In a small sauce pot, add in the water, carrots, celery, garlic, onion, tomato, salt and pepper..
Bring to a boil and add in the Pecorino end. Simmer on low for 30 minutes, until all the veggies are soft. The Pecorino should just melt into the soup. If it doesn’t remove it from the pot and discard.
Remove the veggies from the pot and puree. Add the puree back to the pot.
Add in the rosemary and thyme and simmer.
Boil the pasta. When cooked, strain the pastina.
To serve, spoon some pastina in a bowl and top with some broth.
Top with a drizzle of olive oil and grated Pecorino.