Pastina Gasiov Recipes

Steps:

• Preheat the oven to 400 degrees F.
• Bring a medium pot of salted water to a boil over high heat. Add the pasta and cook until just tender, stirring occasionally, about 5 minutes. Drain pasta into a large mixing bowl.
• Meanwhile, put the olive oil in a medium saute pan over medium heat. Add the chicken and cook for 3 minutes. Add the onions and garlic, stirring to combine, and cook until the onions are soft and the chicken is cooked through, about 5 minutes more. Put the chicken mixture into the bowl with the cooked pasta. Add the canned tomatoes, mozzarella cheese, parsley, salt, and pepper. Stir to combine. Place the mixture in a buttered 8 by 8 by 2-inch baking dish. In a small bowl mix together the bread crumbs and the Parmesan cheese. Sprinkle over the top of the pasta mixture. Dot the top with small bits of butter. Bake until the top is golden brown, about 30 minutes.

Steps:

• Heat a medium saucepan over medium heat. Add the olive oil, celery, carrot and shallots and cook, stirring often, about 5 minutes, or until softened.
• Add the thyme, 1/4 teaspoon salt, the parmesan rind, chicken stock and 1 cup water. Bring to a simmer and cook for 10 minutes.
• Add the pasta and stir with a wooden spoon to prevent it from sticking to the pan. Return to a simmer and cook 8 to 10 minutes more, or until the pasta is cooked and the liquid is slightly thickened.
• Remove the thyme sprigs and parmesan rind. Stir in the peas. Ladle the soup into bowls and top with grated parmesan and lemon zest, if desired.

Steps:

• Cook the pasta (also called pastina because it's so small) as instructed on the box.
• Drain the water out.
• If using an electric stove, you can return the pot to the stove and use the residual heat for the next part.
• If you are using a gas stove, you'll need to turn the stove on to low.
• Add the other ingredients, mixing thoroughly and stirring frequently.
• Add more cheese to taste.
• Keep it on the heat for a few minutes to make sure the eggs are cooked.

Steps:

• 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.