PASTINA RECIPES RECAP
NONNA’S PASTINA
My grandma's Pastina can cure just about anything and this is how my nonna cooked it for me with ingredients that she had on hand.
This recipe was literally made for every ailment that I ever had. And I have continued this tradition with my own children. I’m so excited to share it with you and I hope it will become part of your family too.
Nonna’s Pastina
Ingredients
(Serves 2)
2 ¼ Cups Water
1 tsp. Salt
¾ Cups Pastina, I use Stelline
1 Egg, beaten
3 tbsp. Pecorino Romano, grated (Plus extra for serving)
⅛ tsp. Black Pepper
2 tbsp. Butter
2 tbsp. Milk
2 tbsp. Ricotta
Olive Oil to drizzle
Method
In a small pot boil the water and add in salt.
Next add in the pastina and butter. Turn often so the pastina does not stick to the bottom of the pot. Put the flame to the lowest setting.
In a small bowl, beat the eggs and add in Pecorino and pepper.
Once the pastina is cooked (it should be creamy and all the water almost evaporated).
Add in the egg mixture and whisk with a fork.
Cook for one minute and add in the milk.
Serve topped with a dollop of ricotta, a drizzle of olive oil and of course more Pecorino
PASTINA IN BRODO
Pastina in Brodo is a recipe that I make all the time and it is so simple to do. You might have heard it referred to as “Italian Penicillin.”
When someone is under the weather, it is time to break out the pastina.
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.
PASTINA WITH BEANS
Pastina Soup with Beans is an incredibly easy soup you could make any night of the week and it is so healthy.
Pastina with Beans
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 Zucchini, grated
1 Cup Cannellini Beans, drained
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.
Then add in the zucchini and beans 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.