On my birthday, my friend, JP, presented me with a stockpot filled with delicious orzo. It seemed excessive at first; however, soon my guests and I were scraping the bottom of the pot. While the birthday feast may have been over a month ago, I’ve been salivating over the recipe ever since. Here, JP exposes his secret concoction, which he says is an adaptation of a Mark Bittman recipe.
1 pint cherry tomatoes
1/2 cup chopped walnut pieces
4-6 anchovy fillets with oil
1/2 cup plus one tbsp olive oil
2 tbsps minced garlic, and dissolve
Fresh ground black pepper
1-2 Chives, chopped
1/4 lbs grated Parmesan
1 lb. orzo
Italian parsley
1.Preheat oven to 400. Toss tomatoes in 1 tbsp olive oil and spread on a sheet pan. Roast them until blistery: about 20-30 minutes. Set aside.
2.Boil water and cook 1 lb. orzo as directed. Drain, but reserve a little pasta water if possible.
3.Toast 1/2 cup chopped walnut pieces in a small pan on the stove. Remove from pan and set these aside as well.
4.In the pan, combine 4-6 anchovy fillets with their oil, 1/2 cup oil, and 2 tbsps minced garlic, and dissolve the anchovies using the back of a fork. Add several twists of freshly ground black pepper and the chives. Add a bit of the pasta water (about 1/4-1/2 cup) and boil it down.
5.Add the walnuts after about 5 minutes. Mix. Set Aside.
6.Combine pasta, the walnut-anchovy mixture, Parmesan, and the tomatoes in bowl, mix, and snip on some Italian parsley, generously. Serve.
4-6 Servings.
No comments:
Post a Comment