Orzo means "barley" in Italian because of its grain-shape. This pasta, shaped like a melon seed, belongs to what Italians called Pastina: pasta that is used in soups. Unfortunately this shape is often made with very low-gluten quality semolina, so it becomes mushy and unpleasant. Unlike common orzos however, this orzo keeps its shape and texture and has a real, pleasurable bite and texture.
Especially great for use in soups, but also wonderful as a contorno ("side dish") with pesto or in salads.
Cook for 6 to 8 minutes until al dente.
Ingredients: Durum wheat semolina, water.
Net weight: 12 oz / 340g
Made in Italy!
The Meadow's Orzo with Summer Veggies
- 16 ounces orzo
- Big handful of fleur de sel, for the pasta water
- Drizzle of anchovy extract
- Zest of juice of a lemon
- Generous glug of olive oil
- Big handful of cherry tomatoes, cut in half
- Big handful of basil, torn into pieces
- Big handful of parsley, roughly chopped
- 8 ounces of goat cheese, crumbled
- Olive oil, for serving
- Flaky salt, for serving
Cook pasta for 6 to 8 minutes in boiling salted water. Once cooked, transfer orzo to a serving bowl. Toss the pasta with anchovy extract, lemon juice and zest and olive oil. Add tomatoes, basil, and parsley, then toss to combine. Sprinkle on the goat cheese. When ready to serve, drizzle with more olive oil and sprinkle with flaky sea salt.
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