Thursday, January 13, 2011

Pastina With A Poached Egg

So the holidays are over and it's time once again time for the season of icy cold weather, cabin fever and, unfortunately, the coughs and sniffles that go along with it. This week, my good friend Emma shares a fantastic, old-fashioned home remedy meal that I'm sure will help put that skip back into your step. Enjoy...and be healthy!

With Emma Caperelli Loerky

My next post is something I wasn't quite sure if I should blog about. Not because it doesn't taste wonderful, because it does, but it wasn't the most photogenic recipe. On the flip side, it's super easy (one pot), it only consists of 5 ingredients (all of which are almost always in my fridge or pantry), and it tastes great. So, I'd say the the good outweighs the bad.

I got the idea for this recipe from a blog I found last month when I was sick. You see, not only was I sick, but I was desperate. It was right before Christmas and besides having all of the usual holiday stuff to do, I was getting ready to go out of town to visit my family in Philly. I needed to get better. Fast! So, I Googled home remedies for colds and came across this blog: But I didn't make it right away. Instead, I opted to make a Hot toddy. It really was all I could muster up the energy for at the time. However, I got the perfect opportunity to make this recipe when I got sick this past week. Again. How fun.

For those of you who are Italian like me, pastina is probably a staple in your pantry. I make it quite often and the way I make it changes all the time. It's one of the dishes I whip up for my teenage son when I make something he doesn't like or when he's not not feeling well. Ever since he was a baby, he has always gobbled it up. This time was no exception. In his opinion, this is his new favorite way to eat pastina and I agree.

One of the things I love about cooking is that everyone can read a recipe then translate it to suit their taste. So, I changed the original recipe a bit (okay, a lot). If any of you make it, I'd be eager to hear how you put your own spin on it.



1/2 cup Pastina
1 tbsp butter
1 egg
About 2 cups Chicken Broth (more to taste)
Parmigiano-Reggiano (for sprinkling on top, if desired)


In a small saucepan with a lid, melt butter. Add pastina and toast lightly for about 1 minute. Add 1 cup of the chicken broth, stir and bring to a simmer, stirring often for about 6 minutes, adding more broth if necessary. Once al dente, make a well in the center of the pasta and add some chicken stock. Add additional stock to the pastina so that it does not stick to the pan. Crack the egg in the well and gently cover the well with some of the pastina. Cover and cook for approximately 2 minutes. Gently spoon into a bowl and sprinkle with cheese, if desired.

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