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Writer's pictureAriana Zajac

(Non-traditional) Pastina.

Updated: Jul 31



Total time: 15 minutes

Serving size: 1 person


(none of my measurements are exact, I always just eyeball it, but you really cannot mess this up! So, go with what you feel like.)


Ingredients:

  • mirepoix (I used about half a carrot, half and onion and one stock of cellery)

  • 3 cloves of garlic

  • tbsp of butter

  • tbsp olive oil

  • garlic powder (around of tspn for all spices)

  • onion powder

  • oregano

  • poultry seasoning mix

  • 1/2 cup of pastina

  • 3/4-1 cup of chicken broth

  • one egg

  • parmesean

  • salt and pepper


directions:

  • dice your mirepoix and garlic and place a small pot over medium heat

  • add your butter and oil to the pot and start sauteeing your mirepoix (do not add the garlic yet since it does not take as long to cook, and you might burn it)

  • once your mirepoix is a little softer and the onions are looking more transparent, add your minced garlic

  • add all of your seasoning and leave everything on the heat for a few minutes

  • add your chicken broth and let it come to a soft boil

  • add your pastina and let it cook (these cook quick since they are so small)

  • then, in a seperate bowl; whick an egg and then quickly add it to the pot making sure to stir quickly

    • if you dont stir quick while adding the egg, it will just clump all together

  • cook for a few more minutes to make sure the egg is cooked through and then top with salt, pepper, and parmesean

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