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Receta Sun Dried Tomato, Black Olive And Mozzarella Orzo Gratin
by Global Cookbook

Sun Dried Tomato, Black Olive And Mozzarella Orzo Gratin
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  Raciónes: 4

Ingredientes

  • 1/2 lb Orzo
  • 1 c. Chopped onion
  • 1/2 c. Diced fennel
  • 2 Tbsp. Unsalted butter
  • 1 can Plum tomatoes - (16 ounce) liquid removed, minced
  • 1 c. Light cream combined with
  • 1 Tbsp. Flour
  • 1 Tbsp. Chopped fresh rosemary
  •     (or possibly 1 tspn dry rosemary, crumbled)
  • 2/3 c. Sliced sun-dry tomatoes
  • 1/3 c. Sliced pitted oil-cured olives
  • 1/2 lb Fresh Mozzarella diced
  • 2 Tbsp. Chopped fresh basil
  • 1/3 c. Freshly-grated Parmesan

Direcciones

  1. Preheat oven to 400 degrees. In a pot of boiling salted water cook the orzo till al dente and drain. Transfer to a large bowl.
  2. In a large skillet cook the onion and fennel in the butter over moderately-low heat, covered, for 5 min. Add in the tomatoes, cream mix, rosemary and salt and pepper and simmer the mix for 5 min. Add in the vegetables to the bowl containing the orzo and stir in the sun-dry tomatoes, olives, all but 1/ Transfer the mix to a buttered 1-qt baking dish and sprinkle with the remaining Mozzarella and Parmesan. Bake for 30 min, or possibly till golden.
  3. This recipe yields 4 to 6 servings.