INGREDIENTS

INSTRUCTIONS

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 400F. oven for 30 minutes, or
until it is heated through and slightly crisp on top.
Serves 12.
Gourmet December 1990
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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