This is the creamiest most delicious lemon pastina or a chin Pepe with a cherry on top AKA an egg yolk sauté some shallot and garlic with your aini Pepe then you’re going to cook it rotata style a little bit at a time with some broth and lemon sest add some parmesano
At the end some lemon juice mascaron more lemon sest cold butter then you’re going to poach your yolk serve it all together and that is it
1 Comment
Lemon Pastina (Acini Di Pepe) & Egg Yolj…so cozy, comes together in one pan in 20 min! Everyone in my family was a fan 🫶🏻.
Ingredients:
•1 cup acini di pepe.
•1 shallot (chopped).
•1 garlic clove (grated).
•4.5 chicken or veggie stock (hot or boiling).
•1/3 cup mascarpone.
•3/4 cup grated parmigiano reggiano (more for topping).
•2 lemons (zest and the juice of 1/2).
•2 tbsp cold butter.
•salt/pepper to taste.
•lemon olive oil.
•1 egg yolk per serving.
Directions:
1. Add some oil to a pan, and toast the pasta for 2 min until slightly golden on medium high with the shallots. Add in garlic and tomato paste, sautee 3 min on medium high. Mixing often.
2. Add stock one cup at a time. Add a bit of salt/pepper. Should be about 9-12 ish min.
3. Simmer until pasta is al dente and there is water left over.
4. Add parmigiano, juice of half a lemon, zest of 1 lemon. Cook mixing together for 1 more min.
5. Mix in mascarpone and butter.
6. Poach each yolk carefully in hot water for 30-45 sec.
7. Serve with more parmigiano, lemon olive oil and black pepper.
#acinidipepe #pastina #easyrecipes #comfortfood #homecooking #recipeshare #tastemade #onepanmeal #onepotpasta #pastarecipes #lemonpasta #lemonbutter