My Grandma’s Favorite Recipe for Pastina (aka Italian Penicillin)
My Grandma’s Favorite Recipe for Pastina (aka Italian Penicillin)
by JessBentley
3 Comments
JessBentley
FOR THE ITALIAN PENICILLIN:
* 4 cups Chicken Stock * Parmesan Rind * 1/2 Yellow Onion * 2 Carrots, peeled and cut in half * 2 Celery Stalks, cut in half * 5 Garlic Cloves * 1 Sprig Fresh Thyme, optional * 1 tsp. Turmeric * 1 tsp. Salt * 2 tbsp. Butter * 1 cup Pastina * 1/2 cup Freshly Grated Parmesan Cheese * Splash of Heavy Cream
TO TASTE & GARNISH:
* Freshly Grated Parmesan Cheese * Cracked Black Pepper * Chopped Italian Parsley, optional * Fresh Lemon Juice, optional
INSTRUCTIONS
1. Add the chicken stock, parmesan rind, carrots, celery, garlic, and optional fresh thyme to a large pot. Bring to a boil, cover, and lower the heat to a simmer for 20 minutes. 2. Using a slotted ladle or spoon, transfer the vegetables to a blender, making sure to remove the parmesan rind and thyme sprig to disregard. Add turmeric, salt, along with some of the broth to the blender and blend until smooth. 3. Pour the blended veggies back into the broth, add the butter, and stir to combine. Pour in the Pastina and simmer, uncovered, for 8 – 10 minutes. Stir about every minute or so to prevent sticking. 4. Once the Pastina is al dente, turn off the heat and stir in about 1/2 cup parmesan cheese and a splash of heavy cream. 5. Serve warm with more parmesan, fresh cracked pepper, and optional Italian parsley and lemon juice.
3 Comments
FOR THE ITALIAN PENICILLIN:
* 4 cups Chicken Stock
* Parmesan Rind
* 1/2 Yellow Onion
* 2 Carrots, peeled and cut in half
* 2 Celery Stalks, cut in half
* 5 Garlic Cloves
* 1 Sprig Fresh Thyme, optional
* 1 tsp. Turmeric
* 1 tsp. Salt
* 2 tbsp. Butter
* 1 cup Pastina
* 1/2 cup Freshly Grated Parmesan Cheese
* Splash of Heavy Cream
TO TASTE & GARNISH:
* Freshly Grated Parmesan Cheese
* Cracked Black Pepper
* Chopped Italian Parsley, optional
* Fresh Lemon Juice, optional
INSTRUCTIONS
1. Add the chicken stock, parmesan rind, carrots, celery, garlic, and optional fresh thyme to a large pot. Bring to a boil, cover, and lower the heat to a simmer for 20 minutes.
2. Using a slotted ladle or spoon, transfer the vegetables to a blender, making sure to remove the parmesan rind and thyme sprig to disregard. Add turmeric, salt, along with some of the broth to the blender and blend until smooth.
3. Pour the blended veggies back into the broth, add the butter, and stir to combine. Pour in the Pastina and simmer, uncovered, for 8 – 10 minutes. Stir about every minute or so to prevent sticking.
4. Once the Pastina is al dente, turn off the heat and stir in about 1/2 cup parmesan cheese and a splash of heavy cream.
5. Serve warm with more parmesan, fresh cracked pepper, and optional Italian parsley and lemon juice.
FULL RECIPE WITH NOTES —> [HERE](https://sliceofjess.com/my-grandmas-favorite-recipe-for-pastina-italian-penicillin/)
Our budget food is different my pastina gets cheese and broth and salt lol
Oh, I need someone to make this for meeeeee
*sobs in sickness*
Thank you for the recipe. Will try when I feel a little better it looks amazing. Grandmas are the best!