April 12, 2010

Acini di pepe

Walking in the door from work I was greeted with "I can't find Acini di pepe anywhere." I knew wife was making her Frogeye Salad recipe to have after Diane's memorial service tomorrow, it makes a washtub full. We called Lotsa Pasta and they had it in stock. I drove all the way to St Matthews to get it but I didn't really mind. Everyone loves it.

Acini di pepe is a form of pasta. Italian for "peppercorns", they look like tiny beads. Also sometimes referred to as pastina (Italian for "tiny dough"); however, some pasta makers distinguish pastina as smaller than acini di pepe. That's hard to imagine a pasta smaller than Acini di pepe.

Here's the recipe:

1 pkg Acini di pepe
2 cans (15-20oz each) crushed pineapple
2 cans (15-20oz each) mandarin oranges
3 egg yolks
1 cup (240 mL) sugar
1 tub whipped topping
1/2 pkg miniature marshmallows

1.Cook pasta in a large saucepan.
2.Drain & rinse pasta.
3.Drain cans of pineapple and oranges, reserving juice.
4.Mix juices, sugar and egg yolks in a medium saucepan.
5.Bring to full rolling boil, then pour over pasta.
6.Refrigerate overnight.
7.Next day, add fruit and mix well.
8.Fold in whipped topping and marshmallows.

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