Tag: orzo

Meatballs with Orzo

Another one-pot wonder and a pure joy to eat.

For the meatballs:

1 lb. ground beef
1 egg, lightly beaten
3 tbs. chopped fresh parsley
2 tbs. dried breadcrumbs
4 tbs. grated Parmesan cheese
1 1/2 tsp. sea salt flakes
2 cloves garlic, crushed

For the sauce:

2 tbs. olive oil
1 onion, finely chopped
2 tbs. chopped fresh parsley
2 tsp. dried oregano
4 tbs. red vermouth
2 x 14oz. tins chopped tomatoes
1 1/2 tsp. sea salt flakes
2 cups orzo
grated Parmesan cheese, to serve

 

Tip all the ingredients for the meatballs into a large bowl. Using your hands, gently mix everything together. (Don’t overmix, as this makes the meatballs dense and heavy.) Roll into balls and place on a baking sheet lined with plastic wrap. Chill until needed.

In a large casserole or a pan that will fit all the meatballs and orzo, heat the olive oil. Tip in the onions and cook gently until softened, about 10 minutes, Stir in the parsley and oregano and cook for a few minutes before adding the vermouth. Let that bubble a bit before stirring in the tomatoes and salt. Half fill the empty tomato tins, swirling the water around and add to the pan. Bring to a boil, then reduce the heat, cover and simmer for 10 minutes.

Tip the meatballs into the sauce, then bring back to a boil. Turn the heat down again, cover and cook for 20 minutes. Remove the lid, bring the pan back to a boil and stir in the pasta. Cook on a robust simmer for 10-15 minutes or until the pasta is tender. Stir now and them. Serve in shallow bowls sprinkled with more chopped parsley and grated Parmesan cheese.

Serves 4 – 6

Chicken in a Pot with Lemon and Orzo

Here is happiness in a pot!

1 chicken (approx. 4 lbs.)
3 fat cloves garlic, peeled
2 medium carrots
2 medium leeks
1 tbs. olive oil
2 lemons
2 tsp. dried tarragon or thyme
2 tsp. sea salt flakes
1/2 tsp. dried chili flakes
6 1/3 liters cold water
1 cup orzo
6 tbs. finely chopped flat leaf parsley
fresh grated Parmesan, to serve

If time permits, allow the chicken to sit on a cutting board for abut 40 minutes before cooking, then season well. Peel the carrots and cut them into 3 lengths, then into batons. Cut the leeks into 2″ rounds. Heat the oven to 350°F .Heat the oil in a heavy Dutch Oven and add the chicken, breast-side down. Brown over a high heat for 3-5 minutes then turn breast-side up.

Take the pan off the heat and grate the garlic and lemon zest around the chicken. Add the tarragon or thyme and give it all a stir in the oil. Scatter in the vegetables, followed by the salt and chili flakes then squeeze in the juice from the lemons.

Pour in the cold water and bring to a boil. Clamp on a lid and transfer to the oven for 1 1/2 hours. Take the pot out of the oven and sprinkle in the orzo, pushing it under the liquid and give everything a stir. Cook for another 15 minutes, by which time the orzo should be plump and tender.

Let the pot stand uncovered for 15 minutes, then stir in 4 tbs. of the parsley. Using 2 forks, gently pull the chicken away from the bones and discard them. Stir everything again and ladle into warm bowls. Sprinkle with the remaining parsley and the Parmesan.

Serves 4-6

Pasta Risotto with Peas and Pancetta

Heavenly to make and to eat!

2 tbs. garlic-infused olive oil
6 oz. cubed pancetta
1 1/4 cups frozen peas
8 oz. orso pasta
2 1/2 cups boiling water
salt, to taste
1 tbs. soft butter
2 tbs. grated Parmesan cheese
grated black pepper, to taste

Warm the oil in a heavy saucepan. Add the pancetta and cook until crisp and bronze, then stir in the peas for a minute or two until the frozen look leaves them.

Add the pasta and stir for a bit, then add the boiling water and season with salt. Turn  down to a simmer and let it bubble for 10 minutes, until the pasta is tender and the water absorbed.

To serve, toss with the soft butter, Parmesan and sprinkle with black pepper.

Serves 2