Olive and Mozzarella Orzo |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Ingredients:
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 chicken broth |
a 35-ounce can plum tomatoes, drained well |
1 teaspoon dried basil, crumbled |
1/4 teaspoon cayenne, or to taste |
1/2 pound kalamata or other brine-cured black olives, pitted and sliced thin |
3/4 pound mozzarella |
Directions:
1. 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 400°F. oven for 30 minutes, or until it is heated through and slightly crisp on top.
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