***The Little Bone Broth Co. ON SPECIAL***

Baked Tomato & Mozzarella Orzo

Orzo is a thin, oval, rice-shaped pasta. In Italy, orzo is classified as pastina or "little pasta," which is a category of very small pastas. Orzo is typically used in soups in Italian cuisine, but you can use it in any number of pasta dishes. Try this recipe from BBC Good Food

INGREDIENTS

(Serves 4)

300g orzo

1 tbsp olive oil

4 roasted red peppers from a jar, roughly chopped

2 handful kalamata olives, roughly chopped

big pinch chilli flakes

1 tsp dried oregano

2 cans chopped tomatoes mixed with 2 garlic cloves crushed

250g mozzarella

METHOD

STEP 1

Heat oven to 200C/180C fan/gas 6. Tip the orzo into a medium casserole dish, then stir in the oil, red peppers, olives, chilli flakes and dried oregano. Tip in the chopped tomatoes, then refill the can halfway with water and pour that in too. Give everything a good mix, season, then cover and bake for 20 mins until the pasta is almost cooked. Take it out of the oven and give the orzo a stir. Remove the foil and return to the oven for a further 5 mins.

STEP 2

Heat the grill to high. Take the orzo out of the oven and tear the mozzarella over the top, then grill until melted and bubbling.

NOTE

Serve with a side of green salad

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