Italian Pastina with Egg and Cheese

Speaking from a Taiwanese' point of view, we'd like to prepare chicken soup or porridge when our cared ones are falling sick or feeling ill. If I'm not mistaken, I think pastina with egg and cheese is like Italian's remedy food. Something simple but nutritious, also easy to digest and provides a warmth to both body and heart.

Italian pastina with egg and cheese - 

Ingredients (about 2 to 3 portions)?

• 1 cup estrellita/pastina pasta
• 3 cups chicken stock
• 2 eggs
• 2 tablespoons unsalted butter
• 3 tablespoons aged Parmigiano Reggiano
• Some salt
• Some black pepper

 

How?

Patina pasta, estrellitas, or other types of similar small bits of pasta work for this recipe.

Use a medium pot and pour in 3 cups of chicken stock. Bring to a boil.

Add in the pasta and lower the heat to a simmer. Cook till almost all the stock has been absorbed by the pasta, about 80% to 90% soaked up. 

Remember to stir the entire mixture especially the bottom of the pot once a while just in case of sticking. It took me about 12 minutes till the pasta is ready.

Meanwhile, grate some cheese.

When the pasta is done, turn-off the heat, remove from the stove and let it cool for one minute.

Add 2 tablespoons of unsalted butter along with 2 whole eggs.

Mix till evenly blended. Some soft egg white bits might appear but it's completely fine as long as not entirely cooked through. So make sure to let the pasta cool-down a bit but still warm before adding the butter and egg.

Mix in grated cheese and blend till fully incorporated. Taste and adjust with salt if needed. The chicken stock I used was quite flavorful, also the cheese was salty too, so I didn't use any salt here. 

Plate and garnish with freshly ground black pepper.    

This recipe is best served immediately, reheating will lose a bit of its flavor and silky smooth texture.

Once you've tried it or already had it before, I think one would agree that pastina with egg and cheese can easily be one of the Italian comfort food due to its body-warming effect. I personally love to crack extra coarse black pepper to eat along with. That pop of aromatic spiciness can bring the flavor up a notch.  

Extended reading:

• Twinkle twinkle little star - sopa de estrellitas

Harusame with Canned Tuna, Cabbage, and Wakame

Harusame 春雨 is a type of Japanese glass noodles. It can be made with different ingredients such as potato or mung beans. Just use what's available for you. In fact, if you can't find Japanese harusame, Chinese glass noodles will do too.

Harusame with canned tuna, cabbage, and wakame - 

Ingredients?

• 100 grams harusame
• 1 can/185 grams tuna (canned tuna)
• 1/2 medium small cabbage
• 2/3 cup dried wakame
• 1 teaspoon toasted white sesame seeds
• 1 packet vegetable dashi powder
• 2 tablespoons soy sauce
• 2 tablespoons rice vinegar
• 2 teaspoons granulated sugar
• 1 teaspoon sesame oil

How?

Mix together soy sauce, rice vinegar, granulated sugar, and sesame oil. Blend and make sure all the sugar has been fully dissolved.

Soak the dried wakame till puffed up, then drain out the liquid and set aside for later use. 

Trim-off cabbage's tougher stem and tear to large bite size pieces.

Bring a pot of water to a boil and transfer cabbage over. Cook till boiling again. Drain and squeeze out excess water from the cabbage. Set aside and wait till cooling-down to room temperature.

Prep the harusame according to the package instruction. As for me, take medium pot of water and bring to a light boil. Add in dried harusame and cook for 4 minutes. Once ready, drain and rinse under drinkable cold water, or simply soak in drinkable water filled with ice cubes. When the temperature drops, drain again and set aside.

Use a big container or a big bowl, add in prepped cabbage, wakame, harusame, and toasted white sesame seeds. Open up canned tuna and drain out excess oil or liquid, add the tuna to the mixture too.

Pour over the sauce mixture along with one packet of dashi powder.

Give all these ingredients a good mix. Taste and adjust accordingly. Perhaps a bit more soy sauce or vinegar if stronger flavor is preferred. Plate and serve. 

If you're using Chinese glass noodles, remember to use a kitchen scissor and give the noodles a few cuts first. Otherwise the Chinese glass noodles can be pretty long sometimes. 

This dish was meant to serve as a cold side dish. However, I think it's fulfilling enough to be a proper meal on its own. More like a light lunch, especially for someone who's on a diet. It contains little calories and quite healthy. Something not too heavy to get you through the day.