Italian Pastina with Egg and Cheese

Speaking from a Taiwanese' point of view, we'd like to prepare chicken soup or porridge when our cared ones are falling sick or feeling ill. If I'm not mistaken, I think pastina with egg and cheese is like Italian's remedy food. Something simple but nutritious, also easy to digest and provides a warmth to both body and heart.

Italian pastina with egg and cheese - 

Ingredients (about 2 to 3 portions)?

• 1 cup estrellita/pastina pasta
• 3 cups chicken stock
• 2 eggs
• 2 tablespoons unsalted butter
• 3 tablespoons aged Parmigiano Reggiano
• Some salt
• Some black pepper

 

How?

Patina pasta, estrellitas, or other types of similar small bits of pasta work for this recipe.

Use a medium pot and pour in 3 cups of chicken stock. Bring to a boil.

Add in the pasta and lower the heat to a simmer. Cook till almost all the stock has been absorbed by the pasta, about 80% to 90% soaked up. 

Remember to stir the entire mixture especially the bottom of the pot once a while just in case of sticking. It took me about 12 minutes till the pasta is ready.

Meanwhile, grate some cheese.

When the pasta is done, turn-off the heat, remove from the stove and let it cool for one minute.

Add 2 tablespoons of unsalted butter along with 2 whole eggs.

Mix till evenly blended. Some soft egg white bits might appear but it's completely fine as long as not entirely cooked through. So make sure to let the pasta cool-down a bit but still warm before adding the butter and egg.

Mix in grated cheese and blend till fully incorporated. Taste and adjust with salt if needed. The chicken stock I used was quite flavorful, also the cheese was salty too, so I didn't use any salt here. 

Plate and garnish with freshly ground black pepper.    

This recipe is best served immediately, reheating will lose a bit of its flavor and silky smooth texture.

Once you've tried it or already had it before, I think one would agree that pastina with egg and cheese can easily be one of the Italian comfort food due to its body-warming effect. I personally love to crack extra coarse black pepper to eat along with. That pop of aromatic spiciness can bring the flavor up a notch.  

Extended reading:

• Twinkle twinkle little star - sopa de estrellitas