Pastina (Italian Penicillin)
Any Italian household knows that a bowl of warm pastina can make even the toughest cold melt away. Made with chicken broth, butter and tons of parmigiana-reggiano, this is classic comfort.
Ingredients
- 1.5 cups chicken stock
- ΒΌ cup pastina
- 1 tbs butter
- parmigiano-reggiano
Instructions
- Bring stock to a boil. Add pastina, slightly lower the flame so that it's gently bubbling, and cook until almost all water is absorbed but some is left (about 3-ish minutes). It'll absorb more as it sits.
- Remove from heat and add butter and a good grating of parmigiano-reggiano. Stir and transfer to a bowl. Add more parmigiano because WHY NOT!