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Recipe: Acini di pepe with spring vegetables and seared Portobello caps
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Ingredients
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| Ingredient |
Qty. |
Unit |
| large Portobello mushroom caps |
4 |
ea |
| olive oil |
1 |
TBSP |
| balsamic vinegar |
1 |
TBSP |
| salt |
1/4 |
tsp |
| chicken or vegetable stock |
1 |
qt |
| extra virgin olive oil |
1 |
TBSP |
| medium onion, diced |
1/2 |
ea |
| carrots, diced |
3 |
ea |
| stalks celery, diced |
2 |
ea |
| salt |
1/4 |
tsp |
| fresh ground black pepper |
1/4 |
tsp |
| uncooked acini di pepe or orzo pasta |
1 |
c |
| asparagus, steamed, trimmed and cut into bite-size pieces |
1/2 |
lb |
| seasonal greens |
1 |
c |
| leaves fresh basil |
6 |
ea |
| lemon zest |
1/8 |
tsp |
| optional shredded parmesan cheese to garnish |
1 |
ea |
| salt and pepper to taste |
1 |
ea |
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Instructions
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1) Bring stock to a simmer in a covered pot.
2) Drizzle Portobello mushroom caps with olive oil; grill, broil or sear in frying pan, two or three minutes on each side. Sprinkle with salt and balsamic vinegar; cover with foil to keep hot and set aside.
3) In a medium sauce pan, sweat celery, onion and carrots with olive oil, salt and pepper over medium/low heat for 3 minutes or until onions are translucent.
4) Add dry, uncooked pasta and continue cooking, stirring regularly for 3 more minutes.
5) Add a cup of stock and turn heat up to medium, stirring, bringing to a simmer.
6) When stock is mostly absorbed, add another cup. Continue stirring. Repeat until pasta is plump and al dente (about 3-4 cups total) and stock has thickened slightly.
7) Add greens and remove pan from heat when they've wilted. Add basil, lemon zest, salt and pepper (to taste), and garnish with parmesan (optional.) Serve over seared Portobellos.
8) Story: Inspired by watching Rachel Ray treat spaghetti like risotto, we went our own way with it and made it all about the veggies. It is Annie's new favorite meal EVER. We submitted it to a local newspaper recipe contest ... wish us luck!
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Recipe submitted by Annie
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