I’m sick! And like most men when they’re sick, I’m being very dramatic about it. Chills, sniffles, a cough that’s somehow wet and dry, the whole nine yards. At the time of writing this, I haven’t eaten in about 24 hours; we need to change that. When I’m under the weather there’s only one thing I want: a single magical concoction that will restore me to full health. A piping hot bowl of pastina, aka “Italian penicillin.”
Growing up, my mother’s answer for any ailment was acini di pepe, a variety of pastina, meaning “seeds of pepper” named for their resemblance to peppercorn seeds. Stomachache? Acini di pepe. Cold? Acini di pepe. Broken arm? You guessed it. Bad day? You should really eat something… acini di pepe. Nothing says comfort and home to me like acini di pepe with salt, pepper and plenty of parmesan.
While it will certainly cure what ales you, this dish isn’t just for when you’re sick. In an Italian American household, these tiny noodles cooked in broth with whatever flavors you care to impart on it, are the go-to for feeding hungry toddlers. In fact, one of the first solid foods I had was acini de pepe, cooked in chicken broth, in my highchair, with a little bit of parm. If there’s a food I grew up on, it’s this one. Did you grow up loving Italian food too? Check out our Savoring Sicily class this week -it’s the perfect balance of those warm Italian flavors with a light summer twist.
Today, I’m battling the common cold. I need some good hearty vitamins to go with my “Italian penicillin”. The recipe below is a veggie packed bowl of comfort. A great to get you back on your feet, or for when you just need to feel at home. This dish is truly, sick or healthy, one of my favorites.
Acini Di Pepe, “Italina Penicillin”
Yield: 2 servings
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes
1/2 cup carrots, medium dice
2 garlic cloves, minced
1 cup spinach, sliced
3 cups chicken broth
3/4 cup pasta
1 egg
Olive oil
Salt and pepper to taste
Grated parmesan for garnish
Chopped parsley for garnish
Optional (and not authentic) a dash of tabasco
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In a medium saucepan, add 1-2 tablespoons of olive oil and diced carrots. Sauté until tender, 3-4 minutes.
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In a separate bowl, whisk egg thoroughly and set aside.
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Add garlic and continue to cook until aromatic, another 1-2 minutes.
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Add spinach and sauté until wilted.
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Add chicken broth and bring to a boil.
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Add acini di pepe and cook for 9 minutes, or according to package directions.
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Remove from heat. While stirring rapidly, stream in egg to create streaks of egg throughout.
- Garnish with parsley and shredded parmesan and serve.
As comforting as this bowl is, it’s just a small taste of what Italian cooking can offer. If you’re ready to go beyond the basics, join us for Hands-On Savoring Sicily on Friday, May 1 at 6pm—where you’ll bring bold, vibrant flavors to life with dishes like caponata, fresh pesto and perfectly grilled swordfish.
Or, take it even further and experience it all in its place of origin on our Cook Like a Tuscan culinary tour, where you’ll cook, taste and explore alongside locals in the Italian countryside. Whether you stay close to home or pack your bags, there’s always another delicious way to keep learning.
