Pastina, 'Italian penicillin' for your flu

When the sparrows fell from the roof, we were all struck by a nasty flu/cold in recent weeks. Strange when it's so hot, but that's probably why it went away so slowly?! In any case, if it happens to you or someone around you in the near future. Then here I have a miracle soup: Pastina.

In Italy, pastina is the dish you make for someone with a cold or flu. Just like chicken soup here, but secretly much tastier. So tasty that it is definitely labeled comfort food. Pastina is also called "Italian penicillin" and many Italians grew up with it. Likewise Caterina Cosentino : "If mom or nonna made this for us, I swear we would feel better within a day."

Below is a delicious (and not difficult) recipe, based on Caterina's, for when you're not feeling well. It is also a super nice dish to surprise someone with.

Ingredients

About 4 servings

• 1 jar of chicken stock (for example AH Bouillon chicken, 340 ml )
• 1 liter of water
• 1 knob of butter
• 3 stalks of celery, cut into cubes
• 2 carrots, peeled and cut into cubes
• 1 clove garlic, peeled and whole
• 1 whole onion
• 1 beaten egg
• pinch of pepper
• 200 grams of pastina (minster pasta), orzo or letter vermicelli
• 50 grams grated Parmesan cheese (of which 30 grams for the soup)

This is pastina: tiny stars of pasta. You often find this type of pasta in the Turkish or Polish supermarket. But actually any small type of pasta works, such as (letter) vermicelli and even macaroni.

Preparation method

1. Mix water and chicken stock in a large saucepan . Add all the vegetables and bring to a boil over medium heat.
2. Once boiling, reduce heat to medium, partially cover and cook for 30 minutes.
3. After 30 minutes, turn off the heat and puree everything with a hand blender.
4. Then add the pasta to the stock. Cook the pasta for at least 9 minutes
5. Stir occasionally and then taste after about 9 minutes to see if the pasta is done. Once the pasta is done, turn off the heat and drop in the egg. Stir like crazy to break the egg until you see little strings of egg throughout your soup.
6. Then add the butter and a few generous handfuls of grated cheese.
7. Serve with some cheese sprinkled on top and freshly ground black pepper. Enjoy!

💬 Tell me, are you going to try this recipe too?

The author: Mariko Naber

Branding expert and online entrepreneur Mariko is the happy brain behind Happlify. Together with partner Mark, she runs Happlify, Sell your stuff online and branding agency Loaded ink BNO . She loves feel good, random acts of kindness, meatballs, chocolate mousse, family time, sea, piña colada, sugar & spice and everything nice.

Source: Garden Dinner and Caterina Cosentino
Image: @thecookingmawma