Olive and mozzarella orzo
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Orzo; (rice-shaped pasta) |
| 1½ | cup | Chopped onion |
| 2 | tablespoons | Olive oil |
| 2 | tablespoons | Unsalted butter |
| 2 | cups | Chopped celery |
| 2 | tablespoons | All-purpose flour |
| 1 | cup | Chicken broth |
| A 35-ounce can plum tomatoes; drained well | ||
| 1 | teaspoon | Dried basil; crumbled |
| ¼ | cup | Cayenne; or to taste |
| ½ | pounds | Kalamata or other brine-cured black; pitted andsliced |
| ; olives, thin | ||
| ¾ | pounds | Mozzarella |
Directions
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. 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. 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. Simmer the mixture, stirring, for 5 minutes, stir it into the orzo with the olives, ½ pound of the mozzarella, cut into ¼-inch dice, and salt to taste, and transfer the mixture to a shallow 2-quart baking dish. Cut the remaining ¼ pound mozzarella into thin strips and arrange it decoratively on top of the orzo. The orzo may be prepared up to this point 1 day in advance and kept covered and chilled.
Bake the orzo in the middle of a preheated 400F. oven for 30 minutes, or until it is heated through and slightly crisp on top.
Serves 12.
Gourmet December 1990
Converted by MC_Buster.
Converted by MM_Buster v2.0l.