Toasted Orzo Salad with Pears and Walnuts | Tuscan Lunch
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30 min
Quick
Sezamo
O salată caldă italiană sofisticată și sățioasă, în care pastele orzo sunt rumenite în ulei de măsline pentru o aromă bogată de nucă, apoi combinate cu felii dulci de pere, brânză cu mucegai albastru, nuci crocante și rucola proaspătă. Un prânz toscan desăvârșit de toamnă.
Preparation method
Toasting and boiling the orzo pasta
In a spacious saucepan or deep frying pan, heat 15 ml of extra virgin olive oil over medium heat. Add the 200 g of dry orzo pasta and toast for 3-4 minutes, stirring constantly, until it takes on an appetizing golden color and an intense toasted nutty aroma.
Carefully pour in about 400 ml of hot water and add 1 tsp of sea salt. Reduce the heat to low, partially cover the pan, and let the orzo pasta simmer for 8-10 minutes, until the liquid is absorbed and the pasta becomes tender al dente. Turn off the heat and let it cool slightly.
Preparing the pears and walnuts
Wash the pears well, core them, and slice them into elegant thin slices. In a dry pan, toast the walnut kernels over medium heat for 2-3 minutes until fragrant and crunchy, then transfer them to a plate and roughly chop them.
Chef's tip
Toasting the dry orzo pasta in olive oil beforehand (the tostatura technique) completely transforms the dish's flavor, providing an intense hazelnut-like aroma.
For an even more distinct Tuscan touch, you can choose slightly firm Williams or Conference pears, which hold their shape perfectly when caramelized.
35 min
Quick
