PASTA /Olive and Mozzarella Orzo

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* Exported from MasterCook *

 

Olive And Mozzarella Orzo

 

Recipe By : Gourmet, December 1990

Serving Size : 12 Preparation Time :0:00

Categories : Pasta

 

Amount Measure Ingredient -- Preparation Method

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1 pound orzo -- (rice-shaped pasta)

1 1/2 cups chopped onion

2 tablespoons olive oil

2 tablespoons unsalted butter

2 cups chopped celery

2 tablespoons all-purpose flour

1 cup broth

1 can plum tomatoes (35-ounces) -- drained well

1 teaspoon dried basil -- crumbled

1/4 cup cayenne -- or to taste

1/2 pound Kalamata or other brine-cured black olives --

pitted,sliced thin

3/4 pound mozzarella

 

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, 1/2 pound of the mozzarella, cut into 1/4-inch dice, and

salt to taste, and transfer the mixture to a shallow

2-quart baking dish. Cut the remaining 1/4 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 c!

risp on top.

 

 

 

 

Converted by MC_Buster.

 

 

 

 

 

 

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