Pastina “Italian Pencillin”
Recipe
3 cups Chicken Broth
1 cup Pastina
1/4 cup Grated Parmigiano
2 Tbsp butter
1 egg
Boil the Pastina in chicken broth until it has absorbed almost all the broth. Remove from heat and add butter, grated cheese and stir. Optional, you can add in a whisked egg.