Lemon PepperAcini di Pepe

这是一个很好的食谱柠檬胡椒腺泡迪佩佩, had fun making it over the weekend. Recreated the meal that I get from https://www.flexpromeals.com/ delivered. Good quality and fresh.

• Vadim

• 9/30/2023

Great side dish for baked sole with roasted asparagus and tomatoes. Easy to put together, and I’m sure it would go with many main courses. I didn’t measure the pepper, ended up adding more pepper after cooking (acini di pepe with lots of pepper, would be my description). The pepper is key. The lemon zest adds a subtle lemony flavor (not overpowering.) This could be mixed with a variety of veggies to make a side dish that incorporates veggies and starch.

• Anonymous

• Los Angeles

• 4/20/2022

I thought this recipe was pretty bland. But, once I doctored it up with some chopped sun dried tomatoes, kalamata olives (pitted and cut in half), and roasted garlic, it was really tasty. Also, instead of using just water to moisten the mixture, I used some water and some kalamata olive juice. I'm not a big fan of acini de pepe so next time I'll use orzo. This might also be really good with angel hair pasta and shrimp or chicken to make it a main dish.

• ssivyer

• Bothell, WA

• 9/16/2015

yummmmmm. made this w/the sauteed beef w/white wine & rosemary. both delicious and wonderfully easy. great for weeknight company! i even found pasta exactly the same shape as the acini di Pepe here in Mexico!

• orangeloll

• Mexico

• 2/9/2010

I made this and the sauteed beef from the same piece (January 2009 Gourmet). Both were a big hit. I didn't have anything on hand except pregrated parm, but even so, with the lemon zest, this was really special. The one other reviewer who also made the beef seems to have been unimpressed. We really liked it; even the 12-year-old asked for seconds and he's pretty picky, especially about anything "new" I make. Unfortunately I don't think they've posted (yet) the beef recipe on Epicurious, which is a shame, because it was tasty, easy to make for a weeknight dinner and surprisingly frugal for a Gourmet recipe.

• ldclower

• Champaign, Illinois

• 4/1/2009

This was fabulous! It was simple but went wonderfully with the sauteed beef with white wine and rosemary since the beef had a rather overpowering and strong flavor. The acini was subtle and delicate in flavor- almost aromatic because of the lemon zest. I use the microplane grater/zester for the parmesan and lemon- it's the best zester I have ever used! Like a previous reviewer, I used more parmesan than what was called for- but I usually do. Definitely use a fresh parmesan instead of a pregrated, bagged one- it melts so much better. I actually plan on making this over and over again, while the sauteed beef is probably not much of a repeat. If the side dish usurps the main dish, you know it's good!

• angiemon

• Walnut Creek, CA

• 2/12/2009

Used a little bit more butter and cheese (romano) and it was wonderful! Excellent with Sautéed Beef with White Wine and Rosemary from the same issue of Gourmet.

• Anonymous

• Boston, MA

• 1/18/2009

This was a really delicious side dish. I didn't have enough lemon zest (only had one lemon) so I used the juice of that lemon instead of the pasta water - and lots of freshly ground black pepper.

• Anonymous

• 1/10/2009

This was very good, easy to make, and a little different. I made it with the roast chicken with pancetta and olives also in this issue of Gourmet. I liked the acini di pepe better than the chicken.

• Anonymous

• Bethesda, Md.

• 12/28/2008