Pastina
I don’t know if it’s an East Coast x West Coast thing, but ramen has always been my go to comfort food.
Yet suddenly, everywhere I look, people are talking about pastina being the dish they turn to when they need a hug.
Heck, even my daughter sent me a message last night about the pastina she made and asked if I had tried it yet.
Little did she know I had finally made it a couple weeks prior - but that really doesn’t surprise me because we’ve been doing life together since I was fifteen, and kind of share a brain - especially when it comes to food.
So, like, real talk - is it Pastina or Ramen for you?
For me, I’ll take a bowl of each, please.
But for real though - when I finally decided to take a closer look at pastina, I turned to one of my favorite trusted cooks on the East Coast, Dan Pelosi - and his recipe did not disappoint.
If you haven’t checked out his book, Let’s Eat, yet - you definitely should.
Oh, and good to know, this recipe makes ONE serving, so be sure to adjust quantities as needed.
here’s what you’ll need
1.5 cups chicken stock
1/2 cup pastina
2 eggs
1/4 cup Sharp White Cheddar, grated
a stick of butter
fresh cracked pepper
Sriracha
chives, chopped
here’s what you’ll need to do
Bring chicken stock to a boil in a pot over medium high heat.
Stir in pastina, turn down heat and simmer until cooked through and broth is absorbed. This should take less than 10 minutes if you’re using the cute little Barilla star pastina.
Remove from heat and quickly stir in eggs, grated cheese (if you don’t love Sharp White Cheddar, you can use your favorite melty cheese), and a stick of butter (or half a stick if you want to follow the original recipe perfectly).
Stir until butter is melted.
Serve topped with lots of fresh cracked pepper and more shaved (or grated) cheese.
And if you’re anything like me, you’ll also want to add a swirl of Sriracha and a showering of something green, like chopped chives (that aren’t pictured because mine were wilted when I went to grab them).
Whee!