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|Zuppa con Acini di Pepe
|Recipe contributed by Angelo Mucciolo
- 1 box Acini di Pepe
- Grated pecorino romano cheese (if desired)
- Left over sauce from macaroni (2-3 cups)
- 7-8 cups water
- 3-4 pork chops (or according to family size)
- Salt and pepper to taste
|place left over sauce in large pot and add water. Lightly brown the pork chops and place in the sauce. Cook on low- medium heat for at least 1 hour (to give pork chops time to cook). Add salt and pepper, and stir occasionally. you can add more salt if desired. In separate pot, boil water for the acini di pepe. Add 1/4 cup of oil to water and stir well. Try to time it, where the acini di pepe is done about the same time as the sauce. Drain the acini di pepe well, add to sauce and stir. Remove the pork chops and place in a separate dish, to be served as a second plate. Add pecorino romano cheese (if desired) I like it with or plain.
Note: This is an economical dish, and makes a delicious soup broth. You can use a different meat, or add additional stock.
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