Chef Don’s Kitchen Recipe File  
RECIPE NAME: Ancini di Pepe - Prep Original Date:
DIRECTORY: Vegetables & Starches 7/1/96
    Revision Date:
     
Sensitivity:  

Ingredients

    

Specs
petite black lentils 4 cups    
chicken stock 3 quarts    
ancini di pepe 4 cups    
water 6 quarts    
olive oil 2 TBSP    
       

For the Ancini di Pepe:

Bring water to a boil in a large sauce pan, add pasta. Stirring frequently, cook until Al Dente (about 7 minutes) check before straining. When finished, pour into a fine strainer and put back into the pan. Put the strainer on top of the pan and run cold water on it until the pasta is cool. Lightly oil and place in clean container. Label, date, initial and refrigerate.

For the Black Lentils:

Heat the chicken stock in large sauce pan, when boiling stir in the lentils. Cook until tender. Pour into a 2" hotel pan to cool. Place in clean container. Label, date, initial and refrigerate.

Set aside to be used as a starch for herb chicken.