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.

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