Pastina in brodo
Posted September 7, 2011on:
Growing up in Italy, our mom always served pastina in brodo. As a matter of fact, I still have my “recipe”.
We now make it for our kids, but I don’t really measure.
I add about 1 1/2 inches of water to my 4 quart soup pot (approximately 6 cups) and heat until boiling.
Add two Vegetarian Bouillon cubes. (Mom used the tiny cubes of chicken flavored bouillon but we like Knorr extra large cubes in this home.)
Add a few scoops of pastina pellets (Acini di pepe). After adding the pasta turn down to lowest heat and cook until pastina is done, around 10 minutes.
Typically I buy Barilla brand pastas for my family, and they do make Pastina, but it’s star shaped.
For this soup, I prefer what I grew up on which is the teeny tiny balls.
Serve with parmesan cheese.
If you want to be really authentic, put one wedge of The Laughing Cow creamy swiss cheese in the bottom of the bowl and ladle the soup over the soft cheese. That’s how we liked it as toddlers, and how our daughter eats it in our home.
I did a quick websearch and found this authentic recipe. Grazie Barbara!
Here’s her translation into English.
Tags: acini di pepe, Barbara Farinelli, Barilla, BUON APPETITO, cheese triangle, cheese wedge, children, creamy swiss cheese, DaVinci, De Cecco, Delallo, Italian, Italy, Knorr vegetarian bouillon, Lo spicchio d'aglio, mangia, misspelled, parmesan cheese, pasta, pastina, pastina in brodo, Prince, Ronzoni, soup, The Laughing Cow