| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Side, Dishes |
6 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Orzo |
| 1 |
c |
Minced onion |
| 1/2 |
c |
Diced fennel |
| 2 |
tb |
Unsalted butter |
| 16 |
oz |
Plum tomatoes, drained and chopped |
| 1 |
c |
Light cream combined with |
| 1 |
tb |
Flour |
| 1 |
tb |
Fresh rosemary (1 t dried crumbled), minced |
| 2/3 |
c |
Sun-dried tomatoes, sliced |
| 1/3 |
c |
Pitted oil-cured olives, sliced |
| 1/2 |
lb |
Fresh Mozzarella, diced |
| 2 |
tb |
Minced fresh basil |
| 1/3 |
c |
Freshly grated Parmesan |
INSTRUCTIONS
Preheat oven to 400 degrees. In a pot of boiling salted water cook the orzo
until al dente and drain. Transfer to a large bowl. In a large skillet cook
the onion and fennel in the butter over moderately low heat, covered, for 5
minutes. Add the tomatoes, cream mixture, rosemary and salt and pepper and
simmer the mixture for 5 minutes. Add the vegetables to the bowl containing
the orzo and stir in the sun-dried tomatoes, olives, all but 1/4 cup of the
mozzarella cheese, basil and salt and pepper to taste. Transfer the mixture
to a buttered 1-quart baking dish and sprinkle with the remaining
Mozzarella and Parmesan. Bake for 30 minutes, or until golden brown.
Yield: 4 to 6 servings Copyright, 1997, TV FOOD NETWORK, G.P., All Rights
Reserved
Recipe by: PASTA MONDAY TO FRIDAY SHOW #PS6528
Posted to MC-Recipe Digest V1 #483 by 4paws@netrax.net (Shermeyer-Gail) on
Feb 12, 1997.
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