ACINI DE PEPE PASTA RECIPES
HOW TO MAKE ACINI DE PEPE - RECIPE BOOK
Acini de pepe is on the menu in Book recipe, and we are going to teach you how to make this delicious recipe from scratch!
Provided by Anna Olson
Total Time 20 minutes
Prep Time 30 minutes
Cook Time 20 minutes
Yield 6
Number Of Ingredients 13
Steps:
- Heat oil in a saucepot and add onion and celery. Sauté over medium heat until tender, about 5 minutes. Add acini di pepe pasta and stir to coat. Add wine and stir until absorbed (a wooden spoon is best).
- Soak saffron in warmwater for a minute, then add to pot with lemon zest. Stir in chicken stock, half a cup at a time, stirring until liquid is absorbed before next addition. Stir in butter, season to taste and garnish with grated parmesan and chopped parsley. Serve immediately.
- Alternately, (to prepare ahead of time), acini di pepe can be cooked until half the liquid has been added, then spread on a baking tray to cool. Chill until ready to serve, then slowly reheat with remaining stock. Finish as above.
Nutrition Facts : Calories 200, FatContent 20 grams
ACINI DE PEPE WITH SPINACH AND FETA RECIPE | EPICURIOUS
_Acini di pepe_, the Italian term for "peppercorns," also refers to tiny pearls of pasta. This dish goes well with lamb chops or grilled chicken.
Provided by EPICURIOUS.COM
Total Time 20 min
Cook Time 20 min
Yield Makes 6 side-dish servings
Number Of Ingredients 9
Steps:
- Cook pasta in a 4- to 6-quart pot of boiling salted water , uncovered, stirring occasionally, until al dente, then drain well in a coarse-mesh sieve. Transfer to a bowl and keep warm, covered.
- Meanwhile, heat oil and butter in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté garlic, red pepper flakes, and scallions, stirring occasionally, until garlic is golden, about 2 minutes. Add spinach and cook, stirring, until heated through, about 4 minutes.
- Toss pasta with spinach mixture and feta until combined. Season with salt and pepper.
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Calories 262.5 kcal per serving
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- Reserve a few slices of mandarin orange for garnish and set aside. Add the cooked pasta, pineapple, the remaining mandarin oranges, coconut and marshmallows to the custard and stir to coat. Add the whipped topping and stir until well mixed. Transfer to a serving bowl and top with the reserved mandarin slices and the pinch of coconut. Cover with plastic wrap and refrigerate at least 2 hours and up to overnight.
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