Today it's time for another delicious recipe with orzo: orzo with red pesto and crispy prosciutto. This fantastic dish is on the table within 20 minutes and is packed with Italian classic flavors. Delicious for weekdays or to impress on the weekend!
Orzo with red pesto and crispy prosciutto
20 minutes
Average
What is orzo?
Orzo is a pasta popular in Italian and Greek cuisine. However, the origin of orzo is not entirely clear, as it is produced and consumed in different parts of the world.
Some sources suggest that orzo has its origins in ancient Greece, where it was known as "kritharaki" or "kritharáki." Others claim that orzo originated in Italy and is similar to pasta such as riso and fregola.
Today, orzo is produced and consumed all over the world, and it is often used in recipes for soups, stews and salads. Regardless of orzo's origin, it is a versatile and tasty pasta that can be used in many dishes. I previously makes this baked orzo with spinach and mozzarella along and also this ratatouille orzo with burrata.
Orzo with red pesto and crispy prosciutto
This orzo with red pesto, olives and crispy prosciutto is a true flavor bomb! It is incredibly delicious and also easy to make. It contains delicious seasonings like sun-dried tomato, basil and olives. A combination of delicious Italian classics. Enjoy!
What you need:
2
1 red onion
chopped
275 gr orzo
500 ml of vegetable stock
90 gr red pesto
80 gr Parmesan cheese
295 gr gr grilled red bell bell pepper
out of pot
1 handful of kalamata olives
seedless, in rings
15 g basil
chopped
70 gr prosciutto
knob of butter
salt and pepper
olive oil
What to do:
1
Heat the oven to 180 degrees. Heat both a knob of butter and a dash of oil in the frying pan and fry the onion until translucent. Add the orzo and stir-fry for 1 min. Now pour in the broth. Bring to a boil and cook on low heat for about 10 minutes. Be sure to stir occasionally.
2
Meanwhile, place the prosciutto slices on a baking sheet lined with baking paper and bake in the oven for about 10 minutes until crispy (keep a close eye on this, every oven is different and burning would be a shame).
3
Mix the pesto and Parmesan cheese into the orzo, followed by the grilled bell bell pepper, olives and 1/2 of the basil. Season with some freshly ground pepper and salt, if desired, divide among plates and garnish with additional Parmesan cheese, basil and the crispy prosciutto.
