Orzo Salad with Pears and Gorgonzola | Autumn Lunch
(0)
25 min
Quick
Sezamo
O salată caldă italiană de toamnă, cu paste orzo al dente, pere rumenite ușor cu miere, gorgonzola cremoasă, miez de nucă crocant și rucola proaspătă, învăluite într-un dressing balsamic catifelat.
Ingredients
Preparation method
Cooking the orzo pasta
Bring a pot with plenty of water and half a teaspoon of sea salt to a boil. When the water boils, add the orzo pasta and cook according to the package instructions (about 8-9 minutes) until al dente. Drain well and transfer to a spacious bowl, drizzling with 15 ml of extra virgin olive oil to prevent sticking.
Browning the pears
Wash the pears, remove their cores, and slice them thinly or cut into bite-sized cubes. Heat a non-stick pan over medium heat with 15 ml of extra virgin olive oil. Add the pears and sauté for 3-4 minutes.
Add a teaspoon of natural wildflower honey over the pears and stir gently for another 1-2 minutes, until the pear slices are delicately caramelized and golden, while retaining a slightly firm texture. Remove the pan from the heat.
Chef's tip
Lightly toasting the walnuts in a dry pan for 2-3 minutes will release their aromatic oils and add an extra crunch.
Slightly firm pears (such as Williams or Conference varieties) are ideal for browning, as they hold their shape well during cooking.
20 min
Quick
