Page 24 - May 2023

Italian Pastina

When I was a child, I would beg my mother for this dish. I could have been feeling
sick, or maybe it was a cold day. Maybe nothing was going on at all! But she

would always make it for me. Warm and comforting, it reminds me of home, of
childhood, of my mother’s love, and of heritage. I don’t make it as often as I used

to ask for it, but it lives in a special place in my heart forever.

Ingredients:
1 cup chicken broth absorbs the rest of the broth, remove

1/2 cup dry pastina from the heat and add the butter and
1 tbsp butter milk. Stir until evenly mixed.
6 tbsp warm milk (I use plant based now)

Ground black pepper Add the pepper and cheese, and some
Pecorino Romano Cheese salt if desired.

Instructions: Enjoy!
In a saucepan, bring the broth to a boil

and add the pastina. Cook until most of Notes:
the broth is absorbed, about 5 minutes. Feel free to add some chopped cooked

vegetables such as carrots, celery, or
Warm the milk in the microwave for add some spinach right at the end (it
about 10 seconds. Just as the pastina will cook quickly).

24 myindigosun.com