"Orzo e Formaggio con Pancetta" at "Mia Piccola Cucina"! Orzo pasta "Mac'n Cheese" with Pancetta.
One of the most unique pasta shapes in the world is “Orzo” and is one of my absolute favorites. This small pasta is close to the size of rice and other small grains. In fact, “Orzo” means “barley” in Italian. It's an incredibly versatile product and shows up in dishes all across southern Europe and the Mediterranean. I hope you enjoy making and eating one of my favorite side dishes .. my award winning "Orzo e Formaggio con Pancetta" .. serves 4.
Here's what you need ..
1-cup Orzo
½-tbs Extra-Virgin Olive Oil
2-tbs Butter
3-slices Pancetta .. cubed
¼-cup Shallot .. chopped
1 cloves Garlic .. chopped
¼-cup Dry White Wine
1 ¾-cup Chicken Stock
¼-cup Heavy Cream
½-cup Cheddar Cheese .. grated
½-tbs Extra-Virgin Olive Oil
2-tbs Butter
3-slices Pancetta .. cubed
¼-cup Shallot .. chopped
1 cloves Garlic .. chopped
¼-cup Dry White Wine
1 ¾-cup Chicken Stock
¼-cup Heavy Cream
½-cup Cheddar Cheese .. grated
¼-cup Parmigiano-Reggiano .. grated
Coarse Ground Black Pepper
Kosher Salt
Here's what you do ..
Render the Pancetta with the olive oil in a large sauce pan over a medium to medium high heat. Once the Pancetta is crispy, remove it and set aside. Add the butter and shallots. Saute the shallots until translucent, but not browned. Add the garlic and saute under the shallots and garlic darken ever so lightly. Add the Orzo and continue to cook until the Orzo has lightly browned as well.
Add the wine. Cook until the Orzo has absorbed the liquid. This is very similar to what you do when you make another classic Italian dish .. Risotto!
Once the wine is absorbed, add the chicken stock and bring to boil. Cover, and reduce the heat to medium low and simmer until the Orzo is tender and the liquid is absorbed. This step usually takes about 15 minutes.
Take the Orzo off the heat and immediately stir in the Pancetta, heavy cream and cheeses. Once incorporated, season with salt and pepper to taste and serve!
Too elevate the dish, I make a crumble of Panko bread crumbs, Parmigiano-Reggiano and butter and top the dish and bake it for 15-20 minutes until topping is a gold brown. The I add a sprig of fresh basil.
This dish is so very versatile. By adding your own cheese selections or a wide selection of proteins, you can make this dish your very own.
Until the next time .. Enjoy!
Coarse Ground Black Pepper
Kosher Salt
Here's what you do ..
Render the Pancetta with the olive oil in a large sauce pan over a medium to medium high heat. Once the Pancetta is crispy, remove it and set aside. Add the butter and shallots. Saute the shallots until translucent, but not browned. Add the garlic and saute under the shallots and garlic darken ever so lightly. Add the Orzo and continue to cook until the Orzo has lightly browned as well.
Add the wine. Cook until the Orzo has absorbed the liquid. This is very similar to what you do when you make another classic Italian dish .. Risotto!
Once the wine is absorbed, add the chicken stock and bring to boil. Cover, and reduce the heat to medium low and simmer until the Orzo is tender and the liquid is absorbed. This step usually takes about 15 minutes.
Take the Orzo off the heat and immediately stir in the Pancetta, heavy cream and cheeses. Once incorporated, season with salt and pepper to taste and serve!
Too elevate the dish, I make a crumble of Panko bread crumbs, Parmigiano-Reggiano and butter and top the dish and bake it for 15-20 minutes until topping is a gold brown. The I add a sprig of fresh basil.
This dish is so very versatile. By adding your own cheese selections or a wide selection of proteins, you can make this dish your very own.
Until the next time .. Enjoy!
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