…from the California Kitchen
How you doin’? The things you learn about people. Joan and I have been business partners for over 30 years and I never knew she was so “hot” for Orzo--anything with Orzo.
When you think of pasta you usually think of it as a culturally Italian food—it isn’t! It is a close relative to ancient Asian noodles. The more common belief about pasta is that it was brought to Italy from China by Marco Polo during the 13th century. How did the ancient Romans survive without spaghetti? The truth is that noodles predated Marco's trip to China.
One might suggest that Pasta al Limone is a classic, simple, comfort pasta dish made with lemon juice, butter and Parmesan cheese. Joan’s recipe gets a fresh look substituting orzo instead of the spaghetti, resulting in a dish that’s somewhere between a risotto and macaroni and cheese. Orzo cooks very quickly so you must be careful not to overcook it. You want to cook it just below al dente so that it doesn’t turn into a big pot of goo.
Prep time: 10 minutes
Cook time: 10 minutes
Yield: 4 servings
1 lemon (for zest and juice)
5 tablespoons unsalted butter
1 medium yellow onion, finely chopped
1 cup orzo
1 teaspoon freshly ground black pepper
1 teaspoon kosher salt
3 cups water (or chicken stock)
3/4 cup grated Parmesan cheese (about), plus more for serving
2 tablespoons extra-virgin olive oil, for drizzling
Quip of the Day: “People will give all kinds of advice on how to live to 100. You may be able to live to be a hundred if you give up all those things that make you want to live to be a hundred.”
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