Italian Penicillin is the nickname for “Pastina”
I’ve been a little obsessed with it recently
There’s something about the little pastina stars floating in a satisfying broth that tickles the good parts of my brain.
The recipe is pretty foolproof as well. This one from AllRecipes is the one I mostly use, but I tweak things depending on what I have.
Garlic, onion, carrots, celery.
Thyme, Bay Leaf, Stock.
Cook the veggies til soft.
Blend them to a smooth soup.
Then throw in a parmesan rind, and cook whatever small pasta you have until al dente.
Pastina are harder to find at supermarkets but I bought them online cos I love the little flowers.
It works with orzo as well.
Then you just have a super satisfying, filling soup. Throw in some chicken, serve it with bread.
It’s great!
