Pastina With Milk and Eggs |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This is so good, great comfort food. This is something that one would make for a small child but its so good adults love it too. As it is, its great but you can also add some prosciutto, pancetta, etc (cook until browned in a pan with a little olive oil). Also try adding veggies like peas, spinach, escarole, ect. This is from Simply Tuscan by Pino Luongo. (cooking time is just a guess since I always forget to time myself) Ingredients:
6 cups milk (i have been using 1%) |
10 ounces italian pastina |
3 eggs, beaten |
3 ounces grated parmigiano-reggiano cheese |
salt and pepper |
Directions:
1. Bring the milk to a boil in a large, heavy saucepan. Stir often to keep it from burning on the bottom.
2. 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).
3. Remove pan from heat and stir in the egg, cheese and salt and pepper.
4. Serve at once.
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