PASTINA CON FORMAGGINO – Pastina with Cream Cheese
Pastina con formaggino was symbolic to love and warmth and comfort associated with childhood. This is a very quick, warm and tasty “pick-me-up” soup that brought pleasure to any meal for children of all ages.
Ingredients
1 cup Pastina (small pasta – such as Risini or Tempesta)
2 pieces of cream cheese
4 teaspoons of freshly grated Parmigiano Reggiano cheese
2 teaspoons of extra virgin olive oil
1 fresh basil leaf, chopped or
1 teaspoon flat Italian parsley, chopped
Bring to boil 3 cups of water in a medium saucepan.
Add pastina and cook (making sure the water steadily boils) for about 8 to 10 minutes, until cooked al dente.
Remove from heat and pour off most of the water, leaving the pastina moist with about ½ cup of the water. A good trick is to save about 1 cup of the pasta water in a cup or small bowl.
Add the 2 pieces of cream cheese, stirring into the pastina until it has completely dissolved. Stir 2 teaspoons of grated Parmigianino Reggiano cheese and the extra virgin olive oil. If the pastina becomes dry, add some of the reserved pasta water.
Serve in pasta bowls and sprinkle with grated Parmigiano Reggiano cheese and chopped basil leaf or parsley.
This soup should be served hot, however, make sure it cools down to just warm for younger children. A quick way to cool down this soup is to fill the kitchen sink with cold water and set the saucepan in the water and stirring the pastina. Then serve in pasta bowls sprinkled with cheese and chopped basil or parsley.
Serves 4
Preparation and Cooking Time: 10 minutes
about the author: Rosemary Gullo
Rosemary is the author of Healthy Italian Cooking.
Healthy Italian Cooking is packed with dozens of tasty recipes and is Easy to Use. Each section takes you step by step through a new meal for your family. It is full of tips, tricks and secrets that will not only show you how to cook healthy Italian food, but will also cut down on cooking time and make dinner preparation simple.
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