Bring la cucina Italiana into your home with this delicious Italian recipe: orzo rosso by Lynn
Olala en Hahaha when the combination 'Italian' and 'food' comes along. Since we (almost) each easy going If you have already tried a recipe like this, we want something new. Something tasty. Something else. Better to knock on door than at foodies @lynnvandevorst?Correct. Can't. You can know the cheerful Brabant from thegram where she shares a new recipe every day (!). And especially for us (read: lovers of good food, but far from a star in the kitchen) she has come up with a great Italian recipe: orzo rosso. You're welcome, also from Lynn.
More Barts Cookbook? Find it here!
image credits Chevalier Studio
You need these ingredients for 4 people:
- 2 pointed peppers
- 3 shallots
- 750 grams of Roma tomatoes
- 1 red chili pepper, without seeds
- 1 bulb of garlic
- 30 grams of basil, fresh
- 10 grams of oregano, fresh
- 5 grams thyme, fresh
- 2 tbsp honey
- 5 tbsp extra virgin olive oil
- 1 vegetable stock cube (optional)
- 125 ml cream
- 250 grams orzo
- 2 balls of buffalo mozzarella
- Parmigiano Reggiano, to taste
- Sea salt and freshly ground pepper, to taste
Did you get all the ingredients? Time to cook.
- Cut the pointed peppers, shallots, tomatoes and chili pepper into coarse pieces and place them in an oven dish.
- Add the fresh herbs, extra virgin olive oil, honey, freshly ground pepper, salt and possibly the stock cube and mix together.
- Sprinkle some olive oil over a cut open head of garlic and place it in the oven dish.
- Roast the vegetables for 30 minutes in a preheated oven at 200 degrees (turn the vegetables regularly).
- Puree the vegetables and pour the sauce into a frying pan. Add the whipped cream and let it reduce for 5 to 10 minutes.
- Cook the orzo and add it to the sauce.
- Serve the orzo with pieces of buffalo mozzarella, Parmigiano Reggiano, extra virgin olive oil and basil.
Enjoy!
