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Hearty Orzo dish

15 May 2012
Author: Jené Steyn
This is one of those Monday dinners with the left-over sunday roast, which you didn't quite know how to re-invent. Now, if your family is anything like mine, then you are also gravy fans! This recipe will take care of the remaining gravy as well!

Extra virgin olive oil

1 large onion, finely diced

1 carrot, finely diced

1 leek, finely sliced

2 cloves garlic, finely sliced

1 can chopped tomatoes

180g fine french beans, stalks and ends removed

 left over sunday roast (if using chicken, all meat to be removed from the carcass, if you are using beef or lamb, then the meat should be sliced into small batons)

 Left-over gravy or alternatively, 1 cup of beef or chicken stock

1 bay leaf

1 teaspoon fresh thyme

 3/4 cup orzo pasta

 salt and pepper for taste

1 handful freshly chopped flatleaf parsley

1 handful freshly grated parmesan cheese

 - In a heavy-based deep saucepan, heat a little olive oil and sauté the onions, carrots, leeks and garlic. Do not allow the vegetables to burn

 - Add the thyme, bay leaf, tomatoes, gravy/stock and french beans

 - Simmer for 15 minutes, stirring occassionally

- In the meantime, place a shallow frying pan on a moderate heat and lightly toast the orzo pasta, until it goes a golden brown colour

- Add the orzo to the sauce, along with the meat of your choice and stir through.

- Place a lid on the sauce pan and allow the orzo to cook in the sauce. The sauce needs to be stirred every few minutes, as it will stick to the base of the saucepan.

- The orzo, after 10-15 minutes should have absorbed a lot of the sauce and cooked through. Do a taste test to check. It should be al dente, not soft and mushy.

 - Test your seasoning and add salt and pepper to your taste preference

 - Serve the orzo in deep pasta bowls, with the fresh parsley, parmesan and a drizzle of extra virgin olive oil


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