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"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Italian "Penicillin" Pastina Recipe

5 stars - based on 2 votes
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This recipe for Italian "Penicillin" Pastina is from Ricetti De La Familia DeRosa, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 C. dried 100% semolina orzo (pastina)
1 beaten egg
2 T. butter or margarine
Salt to taste
Directions:
Directions:
Bring 2 qts of water to boil. Add pastina to boiling water. Cook uncovered, stirring occasionally for 8-10 minutes or until desired tenderness. Drain well. Return pastina to pan, and on low heat, stir in butter and beaten egg.
When egg is slightly cooked and set, remove pan from heat. Salt to taste. Serve immediately.
Number Of Servings:
Number Of Servings:
2
Personal Notes:
Personal Notes:
Nana would always prepare this whenever we were sick or not feeling good. It is, and always will be the ultimate "comfort" food.

 

 

 

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