Nigella Lawson Orzo Pasta Food

NIGELLA'S EASY ORZO FOR THE FAMILY

Nigella's Easy Orzo for the Family image

A quick and easy weeknight pasta dish for the entire family

Provided by Nigella Lawson

Categories Main

Time 14m

Yield 2

Number Of Ingredients 7

Ingredients

2 tbsp garlic-flavoured oil (I usually don't even bother with oil as I find the pancetta has enough fat)
170g cubed pancetta
1¼ cup frozen peas
226 g orzo pasta
2½ cups boiling water
1 tbsp butter
2 tbsp grated parmesan cheese (I actually probably use ½ cup...)

Steps:

Warm the oil in a large enough pan that it will fit all the ingredients. You can see I use a pretty large high-sided frying pan.
Add the pancetta and cook until it's crisped up. Throw in the peas.
Add the pasta in with the peas and pancetta then pour in the boiling water.
Let it all simmer for about 10 minutes until done. You can add more boiling water if needed.
Once finished add the butter and parmesan.

ORZOTTO WITH PANCETTA & PEAS

Orzotto with pancetta & peas image

Substitute rice for orzo pasta to make this risotto-style 'orzotto', packed with pancetta and peas. It makes a lovely and quick midweek meal for the family

Provided by Dani Mosley

Categories Dinner, Main course, Pasta, Supper

Time 35m

Number Of Ingredients 9

Ingredients

150g diced pancetta
1 red onion , finely chopped
4 garlic cloves , crushed
500g orzo
1.5 litres chicken stock
500g frozen petit pois or peas
½ lemon , zested and juiced
small bunch basil , leaves picked and shredded
75g parmesan , grated, plus extra to serve

Steps:

Put the pancetta in a large, deep frying pan over a medium-high heat and fry until crisp and golden. Remove from the pan with a slotted spoon, transfer to a plate and set aside. Reduce the heat, add the onion along with a pinch of salt and fry in any leftover fat for 5 mins. Add the garlic and continue to fry for a further 3 mins.
Increase the heat and stir in the orzo. Fry for 2 mins, stirring constantly, then pour in 500ml stock and bring to a simmer. Add more stock by the ladleful, stirring constantly, as the orzo absorbs the liquid (similar to cooking a risotto).
After 5 mins, stir in the petit pois and bring the mixture to a simmer. Continue to add the remaining stock, stirring, as the mixture cooks. Simmer for 10 minutes, or until the orzo is cooked through. Add the lemon zest and juice, basil, parmesan and fried pancetta. Season to taste, then cover and leave to rest for 2 mins. Serve with extra parmesan sprinkled over the top.

Nutrition Facts : Calories 518 calories, Fat 10 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 73 grams carbohydrates, Sugar 8 grams sugar, Fiber 9 grams fiber, Protein 29 grams protein, Sodium 2 milligram of sodium

STONE FRUIT CAPRESE

Stone Fruit Caprese image

A standout caprese starts with great fruit. You need ripe tomatoes to weep juices, which then mingle with grassy olive oil and milky cheese to make your dressing. Basil adds freshness, black pepper and flakes of sea salt add crunch, and that's it, a perfect combination. But if the stone fruit options are looking better than the tomatoes at the market, you can use them instead. They're similar in flavor to tomatoes, but need cajoling to relinquish their juices. By letting sliced fruit macerate with salt, sugar and lemon juice, their fruitiness becomes more electric and their juices pool on the plate. Start with fruit you can smell and pair it with equally quality ingredients. Caprese is more about shopping than cooking.

Provided by Ali Slagle

Categories brunch, easy, lunch, quick, snack, weeknight, salads and dressings, appetizer

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 8

Ingredients

2 pounds ripe but firm stone fruit (such as nectarines, peaches, plums, cherries or a mix)
1 tablespoon lemon juice, plus more as needed
2 teaspoons granulated sugar, plus more as needed
Flaky sea salt
8 ounces fresh mozzarella, at room temperature
About 20 basil or mint leaves, or a combination, torn if large
2 tablespoons extra-virgin olive oil, plus more as needed
Freshly ground black pepper

Steps:

Pit the stone fruit and cut into irregular pieces. Transfer to a serving platter, then sprinkle with the lemon juice, sugar and 1/2 teaspoon flaky sea salt. Toss with your hands, then let sit until juices pool on the platter, 5 to 10 minutes. Taste and adjust sugar, salt and lemon juice until the fruit tastes perky and bright - like the greatest stone fruit you've eaten.
Tear the mozzarella into bite-size pieces and nestle it among the fruit. Tuck in the herb leaves. Drizzle the platter with olive oil. If the cheese looks dry, add a little more oil. Sprinkle with a few grinds of black pepper and a pinch of flaky salt, and serve.

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