Cook the Acine De Pepe pasta--DO not cooked thoroughly. Drain the pineapples and oranges. SAVE JUICES. Mix the juices with sugar, flour and eggs. In a bowl stir in with all the …
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Add in the oranges and pineapples as well. Step 1: In a four-quart pot, cook Acini de Pepe with salted water. In every three quarts of water, use two teaspoons of salt. After boiling until al dente, reserve a cup of water and drain the pasta afterward. Step 2: In the pot containing oil, melt the butter.
For a tangier flavor, use lemon juice instead of pineapple juice. Mix in some mini marshmallows or chopped nuts for extra sweetness and crunch. Soak the acini de pepe in the fruit juice for an hour before adding the rest of the ingredients for a softer salad. Use whipped topping instead of cool whip for a lighter dish.
Ditalini pasta: The little thimbles of this form of pasta bring an image of Acini de Pepe in a different form. Ditalini also contains most of the nutritional benefits Acini de Pepe has, proving to make a good substitute. Acini de Pepe – a Mouthful!
Unlike the dry ones that you can keep anywhere, fresh Acini de Pepe can only remain fresh in the refrigerator. Fresh Acini de Pepe is quite delicate. Even while in the refrigerator, it only lasts for a few days.