Orzo salad with caramelized leeks and gorgonzola | Tuscan lunch
(0)
25 min
Quick
Sezamo
O salată caldă și aromată în stil italian de toamnă, combinând pastele orzo fierte al dente cu dulceața prazului caramelizat lent, savoarea intensă a gorgonzolei și textura crocantă a fulgilor de migdale rumenite.
Ingredients
Preparation method
Ingredient preparation
Boil the orzo in salted boiling water according to the package instructions (approx. 8-9 minutes), until al dente. Drain well and drizzle with a tablespoon of olive oil to prevent sticking.
Wash the leeks and slice them into thin rounds. In a large skillet, heat a tablespoon of olive oil and sauté the leeks over medium-low heat for 10-12 minutes, stirring occasionally, until softened and lightly caramelized. Season with salt and pepper.
Toasting and assembling
In a dry pan, toast the sliced almonds over low heat for 2-3 minutes until golden and fragrant, then set aside to cool.
Chef's tip
For an even richer flavor, you can finish by drizzling a few drops of traditional balsamic vinegar over the gorgonzola cheese.
50 min
Under an hour
