Cynthia Ferich

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Pastina and Egg Recipe – A ‘Get-Well Soup’

October 23, 2018 By Cynthia Ferich

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It’s mid-October up North, and after a few very busy days and not enough sleep, I woke to my first sore throat of the season, which is my body’s way of telling me that I am in need of some rest and nourishment. Sound familiar? If we listen, our bodies speak to us.

 

I remember my Mom and Grandmother (Noni) making a quick soup of Pastina (tiny pasta) and egg when I was home from school and not feeling so well. It is comforting, easy to get down, it’s economical to prepare, nutritious and we usually had the ingredients in our kitchens.

 

As I was feeling a little run down today, I made this for myself, thought of my Mom, Noni and my own daughters. I made it for them, too, on the days that they were fighting off a cold or flu and fed it to them as young babies. They still eat it and I call it our ‘Get-Well Soup.’ I thought it interesting how the simplest things sometimes taste the best and are passed through the generations.

 

As for ingredients, there are only a few. To begin, I like to make my own broth and add some extra bones (for additional nutrition and gelatin) when I have some time and then freeze some for a later use (like today). But…since I didn’t have any frozen, I usually have a can or two, or my preferred boxes of broth in the pantry to add to my soups. Read the ingredients, though. There should be no preservatives. If you’re GF, read the labels!!

 

Next, nice to stock in your pantry is a box or two of Pastina. For this soup, the favorite is the tiniest Pastina you can find. You will also need an egg, butter, some grated Romano cheese and sprinkles of black pepper.

As for the recipe:

 

Pasina and Egg

2 cups Chicken Broth

*1 cup Pastina (GF Pasta can be substituted)

2 Tablespoons Butter

1 Large Egg, Beaten

2/3 cup grated Romano Cheese

A generous sprinkle of Black Pepper

In a small saucepan, bring the chicken broth to a boil. Add the pasta and butter and cook until tender. Add (stream) the beaten egg into the hot Pastina and stir with a fork and cook the egg. Add the cheese, giving it a good stir. The consistency should thicken.

 

Pour into a flat pasta bowl and sprinkle with black pepper. Mangia!

This makes 1 large serving or 2 smaller/regular servings.

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Filed Under: Cookbook, Soups Tagged With: authentic food recipes, best food blogs, Best Italian Cookbook, chicken broth, cookbooks, Cooking Tips, Cynthia Cooks, Cynthia Cooks Recipe Blog, cynthia ferich, Cynthia Ferich Author, Cynthia Ferich Cooks, cynthia ferich cooks facebook cynthia ferich private chef, Cynthia Ferich Instagram, cynthia ferich TV chef, influencer marketing, Italian food blogs, MaMa Mia Cucina Cookbook, mom blogs, pastina, soup recipes, soups

About Cynthia Ferich

After writing and self-publishing “MaMa Mia Cucina” in 2007, Cynthia's writing, cooking and culinary teachings evolved into being as an entity surrounding food, fun, family and friends.

In an effort to capture her family’s ‘old world’ Italian recipes for future generations to enjoy, her grandmother, ‘Noni’, and Cynthia joined forces. "She measured, I wrote, and we cooked."

During her grandmother's latter 80 years, she traveled in memory through her life, as they shared in stories of a lifetime and long ago. As they shared this final chapter in her life, what Cynthia soon discovered through all of the measuring, cooking, sharing in the love of a family, and in the love of a friendship, was the passion for cooking, and a love that nourishes us all… It’s all about the FOOD!

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