Pastina recipes have been for a long time the food that Nonna and Mamma have made for you when you were not feeling so well. Such simple food, yet so rich in love and comfort made all your ailments quickly go away. As usual every Nonna has her way of making pastina but they are all good! For whenever you are feeling unwell this is what Nonna will make for you. These little stars, the real Italian Penicillin. Yes you can make your own stock, but lets make things simple, life is complicated enough, so stock cubes work just as well.
- 1.25 ltr/5 cups chicken stock
- Grated Parmigiano Reggiano cheese
- 125g/1 cup pastina
Bring the stock to a boil and add the Pastina.
Cook until just tender, about 5 minutes. Be careful to not cook much longer because the Pastina will keep cooking in the broth.
Spoon into bowls and top with as much Parmigiano Reggiano Cheese as you like!