by Nancy Caivano
Serves 3 as a main course,
6 as a side dish
1/2 lb orzo (or any other very small pasta)
4 tbsp olive oil
1 onion, chopped
3 cloves garlic chopped (or 2 tsp jar chopped garlic)
2 ribs celery chopped
2 tbsp all-purpose flour
1 cup chicken stock or broth
1 (15-oz) can plum tomatoes, drained well
2 tbsp chopped parsley, plus extra for garnish
2 tbsp , julienned basil
1/2 cup black olives, pitted and sliced thin
1 cup grated mozzarella, divided
1 cup grated Pecorino Romano cheese (or Parmesan), divided
Salt and Pepper
In a large pot of boiling salted water boil the orzo until it is just a touch over halfway cooked, drain well, and transfer it to a large bowl.
In a large skillet heat the olive oil over medium-high heat, and cook the onion and garlic, stirring, until softened. Add the celery and cook, stirring, for 5 minutes. Stir in the flour, and cook, stirring, for 3 minutes. Stir in the chicken broth, tomatoes, parsley, and basil. Simmer the mixture, stirring, for 5 minutes, stir it into the orzo with the olives, 1/2 cup of the mozzarella, 3/4 cup of the Romano, and season with salt and pepper.
Transfer the mixture to a large baking dish coated with cooking spray. Top with remaining mozzarella and Romano, and a little extra parsley. The orzo may be prepared up to this point 1 day in advance and kept covered and refrigerated. Bake the orzo in a preheated 400 degree oven for 30 minutes, or until it is heated through and slightly crisp on top.
Copyright © 2001, Nancy Caivano. All rights reserved.
This page created April 2001
Copyright © 1994-2017,