Unlike many other pastas, orzo is best served as a side dish: It is not substantial enough to serve topped with a sauce as a separate course. Orzo cooks in a trice and can be dressed with various seasonings. Here, it is served with butter, fresh sage and a dusting of Parmesan, one of the more felicitous combinations popular in northern Italy. This recipe is from”New Home Cooking”, by Florence Fabricant.
1/2 cup orzo
salt and freshly ground black pepper
2 Tbsp unsalted butter or extra-virgin olive oil
1 Tbsp minced fresh sage
2 Tbsp freshly grated Parmesan cheese
Bring 1 quart of salted water to a boil and add the orzo. Boil until just tender, about 8 minutes. Drain. Season to taste with salt and pepper.
Just before serving, melt the butter in a skillet. Add the orzo and sage, and toss to combine the ingredients and reheat the orzo. Transfer the orzo in a serving dish or individual plates, sprinkle with the cheese and serve.
Serves 2.
