Bring 8 cups water to a boil. Add pastina and salt to taste. Cook stirring frequently, about 5 minutes, until tender.
Drain the pastina but reserve some of the water.
Put the pastina in a bowl with the ricotta and the butter and mix well. Add some of the reserved water if the pasta seems dry.
Serve immediately.
et cool. Set aside.
PASTINA PROCEDURE: Bring 6 cups of
Bring the milk to a boil in a large, heavy saucepan. Stir often to keep it from burning on the bottom.
Add the pastina and cook until it is al dente and the milk is thick like cream (be careful, once it starts to thicken it will do so quickly).
Remove pan from heat and stir in the egg, cheese and salt and pepper.
Serve at once.
hands are better as my Italian grandmother will gladly tell you
ide for dipping.
This recipe will serve 2-5 people
br>Unwrap and enjoy!
ITALIAN VINAIGRETTE: 1/2 cup olive
Chop and sear onions, peppers and garlic in olive oil.
Brown hamburger and Italian sausage.
Combine with onions, peppers and garlic.
Add remaining ingredients and simmer for 4 hours.
You may add more water as needed.
Will serve approximately 50 people.
rushed red pepper, basil and italian seasoning. Put the chicken mixture
In large pan, saute onion and garlic in oil for approximately 3 minutes.
Add chicken broth, Italian seasoning and fennel seed; bring to a boil.
Simmer for 10 minutes.
Add tomatoes with juice and pastina; bring to a boil.
Cover; simmer for 10 minutes, stirring occasionally.
Serves 6.
o a boil and add pastina.
Continue cooking on low
br>The cheese makes this recipe so goooood so don't
nd remove the lid. Add pastina and stir to combine. Replace
Wash spinach and chop in small pieces.
Cook in small amount of water until barely soft.
Drain and press out all water.
Cook pastina.
Heat broth until boiling.
Cook pastina in boiling salted water until al dente.
Drain and return to saucepan.
Add in the cream and 2 tablespoons of the sugar.
Stir over low heat until hot and thickened, about 2 minutes.
Stir in butter.
Spoon into bowls.
Combine the remaining sugar and cinnamon to sprinkle over top of pudding.
epper.
Add the rice, pastina, or tapioca to the boiling
oll into meatballs.
Pour pastina into the simmering soup, cook
COMBINE cornflour, dried italian seasoning (i.e. oregano, parsley
*This is a great OAMC recipe. Before cooking/prep day, I
Bring broth to a boil.
Add escarole, and simmer, while you prepare meatballs.
Combine pork, garlic, shallots, parsley, and egg yolk.
Season with salt and pepper.
Form into 3/4 inch meatballs.
Drop the meatballs into the broth and continue to simmer 10 - 15 minutes.
Add Pastina and season to taste.
Turn off heat.
Begin to stir the soup clockwise and slowly drizzle in the beaten egg.
Serves 6.
Put chicken in pot and cover with cold water.
When water boils add vegetables and seasonings.
Let simmer until meat falls off bone and vegetables are well done.
Keep adding enough water to keep chicken covered.
Remove chicken and vegetables from pot. Mash vegetables fine and return both to pot.
When mixture boils again, add Egg Pastina (I use Ronzoni brand) and continue simmering about 1/2 hour.