Italian Pastina means little pasta. A variety of small pasta choices are available in grocery stores today. I’m using Pearl Cous Cous for this dish because it’s what I had in my pantry.
Prep Time: 2 minutes
Cook Time: 5 to 8 minutes
Total Time: 10 minutes
Yields: 2 servings
Equipment: 1 (3-quart) saucepot, chef’s knife, cutting board, 2 porcelain serving bowls, Microplane, rubber spatula, ladle
Ingredients:
1 cup of Pearl (Israeli) Cous Cous, substitute Stelline pastina
2 cups of chicken broth, unsalted, or 2 cups of unsalted vegetable broth
2 tablespoons of Italian flat-leaf parsley, finely chopped
2 tablespoons of butter, unsalted
1 teaspoon of kosher salt
4 tablespoons of Parmigiano-Reggiano, freshly grated
Toppings:
Drizzle of extra virgin olive oil over each serving
2 tablespoons of Parmigiano-Reggiano cheese, freshly grated
1/4 teaspoon of fresh ground black pepper, optional
Instructions:
Bring the chicken broth to a boil in a covered pot over medium-high heat. Once boiling, add the kosher salt. Next, add the pastina and stir. Continue to stir to prevent clumping or sticking to the bottom. Cook until al dente. Pastina typically takes between 5 and 8 minutes to cook. Most, if not all, of the broth will be absorbed.
Once cooked, turn off the heat and add the butter, and stir to combine. Add finely grated Parmigiano-Reggiano cheese and Italian flat-leaf parsley. Continue stirring the pastina for 1 to 2 minutes to thicken the broth and achieve a creamy consistency.
Serve in porcelain bowls and garnish with a drizzle of extra-virgin olive oil, extra Parmigiano-Reggiano cheese, and, if desired, freshly ground black pepper. Enjoy your delicious bowl of Italian Pastina!
There you have it, my Italian Pastina.
Notes:
1) Store any leftover pastina in an airtight container in the fridge for up to three days.
2) Reheat pastina in a small saucepan with a good splash of water or broth. This will ensure it doesn’t become clumpy and will keep its creamy consistency. Place on medium heat for a few minutes with the lid on.
3) To reheat the Pastina in the microwave. Add a splash of liquid (water/broth) to the bowl and reheat for a few minutes until heated through.
4) I wouldn’t recommend freezing this pastina recipe. Technically, you can freeze it, but the texture won’t be as yummy when thawed and heated.
5) Linda Lou Hamel is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value are important to you, I recommend running the ingredients through the online nutritional calculator of your choice. Calories and values can vary depending on the brands you choose.
Pastina
Equipment
Ingredients
Toppings:
Instructions
Notes
1) Store any leftover pastina in an airtight container in the fridge for up to three days.
2) Reheat pastina in a small saucepan with a good splash of water or broth. This will ensure it doesn't become clumpy and will keep its creamy consistency. Place on medium heat for a few minutes with the lid on.
3) To reheat the Pastina in the microwave. Add a splash of liquid (water/broth) to the bowl and reheat for a few minutes until heated through.
4) I wouldn't recommend freezing this pastina recipe. Technically, you can freeze it, but the texture won't be as yummy when thawed and heated.
5) Calorie count does not include any of the toppings.
6) Linda Lou Hamel is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value are important to you, I recommend running the ingredients through the online nutritional calculator of your choice. Calories and values can vary depending on the brands you choose.
https://lindalouhamel.com/2019/07/10/summer-time-flowers-and-herbs/
