| 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 [email protected] (Shermeyer-Gail) on Feb 12, 1997.
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