Saturday, November 24, 2012

Recipe: Cheesy Orzo

Mmmmm...comfort food.  Serve it at your next party, it's delicious and is especially a hit with the kids!

Cheesy Orzo
Rachel Ray

2 tablespoons extra-virgin olive oil, 2 turns of the pan
1/2 small onion, chopped
2 cloves garlic, chopped
2 cans (14 ounces) chicken or vegetable broth or stock
2 cups orzo pasta (enriched rice may be substituted)
1/2 cup grated Parmigiano or Romano
Salt and freshly ground black pepper

Preheat an 8-inch pot with a tight-fitting cover over moderate heat.  Add oil, onion, and garlic and saute for 2 or 3 minutes.  Add broth to the pan and bring to a boil. Stir in orzo and return broth to a boil.  Cover pot and reduce heat to simmer.  Cook 15 minutes, stirring occasionally, or until liquid is absorbed and pasta tender.  Remove lid and stir in cheese.  Season with salt and pepper to your taste.  Your favourite fresh herbs may also be stirred into the orzo or rice to strengthen the flavor.


♥ Vesna ♥

Thursday, November 8, 2012

Recipe: Bucatini All'Amatriciana

Are you having a dinner party and don't know what to serve?  Below is a recipe for Bucatini All'Amatriciana (via Epicurious).  I am a huge fan of Italian food so, naturally, it is something that I recommend.  Trust me, you are going to love it! 

Bucatini All'Amatriciana


2 tbls. extra-virgin olive oil
4 oz. thinly sliced guanciale, pancetta, or chopped unsmoked           bacon
1/2 tsp. crushed red pepper flakes
1/2 tsp. freshly ground black pepper
3/4 cup minced onion
2 cloves garlic, minced
One 28 oz. can peeled tomatoes with juices, crushed by hand
Kosher salt
12 oz. dried bucatini or spaghetti
1/4 cup finely grated Pecorino (about 1 ounce)


Heat oil in a large heavy skillet over medium heat. Add guanciale/pancetta/unsmoked bacon and sauté until crisp and golden (about 4 minutes). Add pepper flakes and black pepper; stir for 10 seconds. Add onion and garlic; cook, stirring often, until soft (about 8 minutes). Add tomatoes, reduce heat to low, and cook, stirring occasionally, until sauce thickens, 15-20 minutes.
Meanwhile, bring a large pot of water to a boil. Season with salt; add the pasta and cook, stirring occasionally, until 2 minutes before al dente. Drain, reserving 1 cup of pasta cooking water.
Add drained pasta to sauce in skillet and toss vigorously with tongs to coat. Add 1/2 cup of the reserved pasta water and cook until sauce coats pasta and pasta is al dente (about 2 minutes). Add a little pasta water if sauce is too dry.  Stir in cheese and transfer pasta to warmed bowls

♥ Vesna ♥