THE ITALIAN PENICILLIN: EGG & CHEESE PASTINA

Post Views: 52,452 PRINT RECIPE OR SAVE PDF RECIPE FILEThis is a dish that my mom used to prepare for me when I was little, I propose it for your kids. It’s super simple, healthy and hearty.         Yield: Serves 3 to 4 INGREDIENTS: 2 chicken thighs or breasts skinned and cleaned 1 carrot 1 celery stick 1 small onion extra virgin olive oil as needed 5 tbsp small pasta of choice 1 egg beaten grated parmigiano reggiano as needed salt and pepper to taste 1 to 2 sprigs¬† of parsley METHOD: 1. Roughly chop the vegetables into cubes. 2.Take olive oil in a non-stick pot. Add the chopped carrot, onion and celery. Saute for a few minutes. 3. Add the chicken thighs and the parsley. Add enough water to¬†cover the vegetables and chicken completely. Cover with a lid and let cook on low heat 4. Cook for up to 2 hours. Once cooked, you can remove the chicken, parsley and the vegetables from the broth. This step is optional, you can keep them inside the broth or remove them and use them as a side dish. 5. Season with salt and pepper. Add the pastina and … Continue reading THE ITALIAN PENICILLIN: EGG & CHEESE PASTINA