Sun-dried tomato, black olive & mozzarella orzo gratin (mf)
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Orzo |
| 1 | cup | Minced onion |
| ½ | cup | Diced fennel |
| 2 | tablespoons | Unsalted butter |
| 16 | ounces | Plum tomatoes, drained and chopped |
| 1 | cup | Light cream combined with |
| 1 | tablespoon | Flour |
| 1 | tablespoon | Fresh rosemary (1 t dried crumbled), minced |
| ⅔ | cup | Sun-dried tomatoes, sliced |
| ⅓ | cup | Pitted oil-cured olives, sliced |
| ½ | pounds | Fresh Mozzarella, diced |
| 2 | tablespoons | Minced fresh basil |
| ⅓ | cup | Freshly grated Parmesan |
Directions
Preheat oven to 400 degrees. In a pot of boiling salted water cook the orzo until al dente and drain. Transfer to a large bowl. In a large skillet cook the onion and fennel in the butter over moderately low heat, covered, for 5 minutes. Add the tomatoes, cream mixture, rosemary and salt and pepper and simmer the mixture for 5 minutes. Add the vegetables to the bowl containing the orzo and stir in the sun-dried tomatoes, olives, all but ¼ cup of the mozzarella cheese, basil and salt and pepper to taste. Transfer the mixture to a buttered 1-quart baking dish and sprinkle with the remaining Mozzarella and Parmesan. Bake for 30 minutes, or until golden brown.
Yield: 4 to 6 servings Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved
Recipe by: PASTA MONDAY TO FRIDAY SHOW #PS6528 Posted to MC-Recipe Digest V1 #483 by 4paws@... (Shermeyer-Gail) on Feb 12, 1997.