Parmigiano Reggiano - Pastina
This is easy never fail comfort food that has very few ingredients. Usually just chicken broth, butter, Pastina, eggs and Parmigiano Reggiano. For mine I added some chopped carrot and celery as getting cold outside and wanted that soup background going on as well. I also love using some Parmigiano Reggiano rind while cooking the Pastina until done and then remove when ready to plate.
For most who love this dish, they make a smaller quantity but I tend to make a larger batch using the whole box of Pastina and eat for a few days in other ways.
- Two 32oz boxes of chicken broth
- One box of Pastina 12oz.
- Butter, half a stick.
- Four large carrots and celery ribs sliced and diced.
- Salt and Pepper to taste.
- Garlic powder and parsley if want that extra soup feel but making a hearty creamy dish.
- Eggs (this gets interesting as not adding to the whole finished pot)
- PARMIGIANO REGGIANO grated and rind or two to add to the pot while cooking.
- Add diced carrot and celery to broth and boil until al dente.
- Taste broth and salt and pepper, parsley as well garlic powder if wish for more flavor.
- Add butter and then the whole box of Pastina 12oz.
- Also toss in your Parmigiano Reggiano rind(s) if you chose to do so for that extra Parm-Reg kick.
Cook until literally a tad overdone. This is the dish you don't care with these small size pasta's it does not matter if over cooked. Remove the rinds and usually beaten eggs are added to the whole finished dish as eaten at once. I prefer to add a beaten egg or two in per piping hot bowl as save the leftovers for other dishes for a couple of days. Top with grated Parmigiano Reggiano and enjoy!
Easy to port to work for lunch in your vehicle during this wonderful Covid 19 can't sit in the break room with your co workers but it's raining outside days!
Add to other soups or a side to a main dish.
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