Sun-dried tomato, black olive & mozzarella orzo gratin (mf)

6 Servings

Ingredients

Quantity Ingredient
½ pounds Orzo
1 cup Minced onion
½ cup Diced fennel
2 tablespoons Unsalted butter
16 ounces Plum tomatoes, drained and chopped
1 cup Light cream combined with
1 tablespoon Flour
1 tablespoon Fresh rosemary (1 t dried crumbled), minced
⅔ cup Sun-dried tomatoes, sliced
⅓ cup Pitted oil-cured olives, sliced
½ pounds Fresh Mozzarella, diced
2 tablespoons Minced fresh basil
⅓ cup Freshly grated Parmesan

Directions

Preheat oven to 400 degrees. In a pot of boiling salted water cook the orzo until al dente and drain. Transfer to a large bowl. In a large skillet cook the onion and fennel in the butter over moderately low heat, covered, for 5 minutes. Add the tomatoes, cream mixture, rosemary and salt and pepper and simmer the mixture for 5 minutes. Add the vegetables to the bowl containing the orzo and stir in the sun-dried tomatoes, olives, all but ¼ cup of the mozzarella cheese, basil and salt and pepper to taste. Transfer the mixture to a buttered 1-quart baking dish and sprinkle with the remaining Mozzarella and Parmesan. Bake for 30 minutes, or until golden brown.

Yield: 4 to 6 servings Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved

Recipe by: PASTA MONDAY TO FRIDAY SHOW #PS6528 Posted to MC-Recipe Digest V1 #483 by 4paws@... (Shermeyer-Gail) on Feb 12, 1997.

Related recipes