Olive And Mozzarella Orzo
Serves: 2
Catharine Rutherford
1 January 1970
Based on User reviews:
61
Spice
43
Sweetness
39
Sourness
34
mins
Prep time (avg)
6.3
Difficulty
Ingredients:
1.5 cups
Onion (chopped)2 tbsps
Olive Oil2 tbsps
Unsalted Butter2 cups
Celery (chopped)2 tbsps
All-Purpose Flour1 cup
Chicken Broth1 tsp
Dried Basil (crumbled)1 tsp
Cayenne (to taste)450 g
Kalamata1360 g
MozzarellaDirections:
1
In a kettle of boiling salted water boil the orzo until it is al dente, drain it well, and transfer it to a large bowl
2
In a large heavy skillet cook the onion in the oil and the butter over moderately low heat, stirring, until it is softened, add the celery, and cook the mixture, stirring, for 5 minutes
3
Stir in the flour, cook the mixture, stirring, for 3 minutes, and stir in the broth, the tomatoes, chopping them with a spoon, the basil, and the cayenne
4
Simmer the mixture, stirring, for 5 minutes, stir it into the orzo with the olives, 1/2 pound of the mozzarella, cut into 1/4-inch dice, and salt to taste, and transfer the mixture to a shallow 2-quart baking dish
5
Cut the remaining 1/4 pound mozzarella into thin strips and arrange it decoratively on top of the orzo
6
The orzo may be prepared up to this point 1 day in advance and kept covered and chilled
7
Bake the orzo in the middle of a preheated 400°F
8
Oven for 30 minutes, or until it is heated through and slightly crisp on top
9
In a kettle of boiling salted water boil the orzo until it is al dente, drain it well, and transfer it to a large bowl
10
In a large heavy skillet cook the onion in the oil and the butter over moderately low heat, stirring, until it is softened, add the celery, and cook the mixture, stirring, for 5 minutes
11
Stir in the flour, cook the mixture, stirring, for 3 minutes, and stir in the broth, the tomatoes, chopping them with a spoon, the basil, and the cayenne
12
Simmer the mixture, stirring, for 5 minutes, stir it into the orzo with the olives, 1/2 pound of the mozzarella, cut into 1/4-inch dice, and salt to taste, and transfer the mixture to a shallow 2-quart baking dish
13
Cut the remaining 1/4 pound mozzarella into thin strips and arrange it decoratively on top of the orzo
14
The orzo may be prepared up to this point 1 day in advance and kept covered and chilled
15
Bake the orzo in the middle of a preheated 400°F
16
Oven for 30 minutes, or until it is heated through and slightly crisp on top