Creamy La Spezia Pastina

Today I made a dish that took me straight to Italy — and it only took 15 minutes. I started with the classic comfort of pastina, but gave it an Oak City twist. Instead of the usual parmesan, I used shredded mozzarella, added one egg for creaminess, and finished it with a full teaspoon of our La Spezia seasoning blend. The result? Cozy, savory, and rich with herbal depth — the kind of food that feels like a warm hug from a wise Italian grandmother.

Creamy La Spezia Pastina

Serves: 1 hearty portion or 2 small sides Time: 10–15 minutes Seasoning Featured: La Spezia from Oak City Spice Blends

Ingredients:

• ½ cup Pastina pasta (or any tiny pasta like stelline or acini di pepe)

• 2 cups chicken broth (preferably homemade or low sodium)

• ½ cup shredded mozzarella cheese

• 1 egg, lightly beaten

• 1 teaspoon La Spezia seasoning blend

Instructions:

1. In a small saucepan, bring chicken broth to a gentle boil.

2. Stir in the pastina and reduce to a simmer. Cook uncovered, stirring occasionally, until the pasta is tender and most of the broth is absorbed (about 6–8 minutes).

3. Reduce the heat to low. Stir in the shredded mozzarella until melted and creamy.

4. Slowly drizzle in the beaten egg while stirring constantly to create a silky texture — almost like a savory custard.

5. Sprinkle in La Spezia seasoning and stir well to incorporate.

6. Serve warm — creamy, cozy, and rich in flavor.

Why This Is So Good:

1. Umami-Rich Base: Chicken broth, egg, and mozzarella all offer deep umami flavors. They form the canvas of comfort food.

2. Creamy-Cheesy Texture: Mozzarella melts beautifully into long, stretchy ribbons, offering richness and chew, unlike parmesan’s sharp saltiness. This makes your version feel more nurturing and mild.

3. La Spezia’s Magic:Your La Spezia blend contains garlic, onion, oregano, basil, thyme, rosemary, and crushed red pepper (correct me if the blend has changed). These herbs bring:

   • Warmth and savory depth from garlic and onion

   • Brightness from basil and oregano

   • Earthy complexity from rosemary and thyme

   • A gentle kick from red pepper flakes

   The result? It turns a childhood favorite into a dish with Italian soul and complexity, but still feels like a big, cozy bowl of nonna’s hug.

4. Texture & Temperature Harmony: The beaten egg adds velvety body, while the pastina and cheese create soft, thick comfort. It’s like risotto meets Roman stracciatella soup.

Cookbook & Historical Context:

This dish is a variation on the Italian classic "Pastina con l’Uovo" (Pastina with Egg), often given to children and loved for its comfort and digestibility. The original versions typically include:

• Pastina (or stelline, acini di pepe)

• Broth (usually chicken)

• Egg (lightly whisked and stirred in)

• Parmigiano-Reggiano cheese

  
  

Recommended Cookbooks and Sources:

1. Marcella Hazan – Essentials of Classic Italian Cooking

   • Hazan discusses brothy pasta dishes and egg-based finishes common in Italian home cooking.

2. Ada Boni – Italian Regional Cooking

   • Features traditional preparations that highlight how modest ingredients like egg, pasta, and broth were transformed into nourishing meals.

3. La Cucina: The Regional Cooking of Italy (Accademia Italiana della Cucina)

   • Offers regional Italian recipes where pastina-style dishes are noted in northern and central Italian traditions, particularly for children or convalescents.

4. Lidia Bastianich – Lidia's Favorite Recipes

   • Includes family-style dishes with small pasta and egg, often with cheese, celebrating simple and homey Italian fare.