• 2 tbsp olive oil

  • 1 cup diced white onion

  • 1/2 cup diced celery

  • 1 cup acini di pepe pasta

  • 1/2 cup white wine

  • pinch saffron threads

  • 1 tsp finely grated lemon zest

  • 2 to 3 cups chicken stock

  • 3 tbsp unsalted butter

  • salt and pepper

  • grated parmesan and chopped Italian parsley, for garnish


  • 1.

    Heat oil in a saucepot and add onion and celery. Sauté over medium heat until tender, about 5 minutes. Add acini di pepe pasta and stir to coat. Add wine and stir until absorbed (a wooden spoon is best).

  • 2.

    Soak saffron in warmwater for a minute, then add to pot with lemon zest. Stir in chicken stock, half a cup at a time, stirring until liquid is absorbed before next addition. Stir in butter, season to taste and garnish with grated parmesan and chopped parsley. Serve immediately.

  • 3.

    Alternately, (to prepare ahead of time), acini di pepe can be cooked until half the liquid has been added, then spread on a baking tray to cool. Chill until ready to serve, then slowly reheat with remaining stock. Finish as above.

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