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Orzo Gratin With Beets, Aragula Pesto and Parmesan Chips
2013-08-06
https://www.metro.ca/userfiles/image/recipes/Gratin-orzo-betterave-pesto-roquette-croustilles-parmesan-4756.jpg
PT35M
PT45M
PT1H20M
Orzo GratinBring the water and salt to a boil. Add the orzo and cook about 8 minutes (al dente). Drain in a colander and put aside keep the cooking water.Place beets in a bowl. Bring 1/2 cup(125 ml) water to a boil and cook the beets about 5 minutes until they are crunchy. Drain and keep the cooking water.Place the cooking water on the heat and boil until it reduces by half.Combine the beets and orzo. Add the cream, the cooking water put aside, butter, Parmesan cheese, basil, salt and pepper. Put aside in a saucepan.Aragula PestoPreheat oven to 350°F (180°C).Place the pine nuts on a baking sheet and roast 5 minutes in oven. Put in the blender and add garlic, olive oil and lemon juice.Blend for 3 minutes Add the aragula and blend again to obtain a smooth purée.Pour into a bowl, add salt and pepper and put aside.Parmesan ChipsPreheat oven to 400°F (200°C).Sprinkle the Parmesan cheese sparsely on a baking sheet lined with parchment paper to form circles or triangles. Brown 8 minutes in oven and put aside until ready to serve.GarnishBring water and salt to a boil and cook the tomatoes and green onions 4 to 5 minutes (al dente). Drain and put aside.To ServeHeat the orzo gratin 7 to 8 minutes while stirring constantly to keep it from sticking. Sauté the tomatoes and onions in butter and season to taste.Place the orzo gratin in a bowl. Cover with the small sautéed vegetables and garnish with Parmesan chips.Pour a little aragula pesto all around and decorate with fresh herbs.
4
Metro
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4 cups (1 L) water
1/4 tsp. Salt
1 cup (200 g) orzo
6 beets, peeled and finely shredded
1/3 cup (80 mL) heavy cream (35 %)
1 tsp. butter
1/4 cup (30 g) freshly grated Parmesan cheese
6 basil, chopped
salt and pepper
1 Tbsp. pine nuts
1 small garlic clove
1/4 cup (60 mL) extra virgin olive oil
lemon juice
1 fresh aragula, washed in icy cold water
freshly ground pepper and salt
parmesan chips
1/3 cup (80 mL) freshly grated Parmesan cheese
Garnish
2 cups (500 mL) water
Pinch of Salt
12 cherry tomatoes
12 diced green onion
to serve
1 tsp. butter
Salt and pepper to taste
as needed fresh herbs
Orzo Gratin With Beets, Aragula Pesto and Parmesan Chips
4
servings
0:35
Preparation
0:45
COOKING
1:20
TOTAL TIME
Ingredients
-
4 cups
(1 L)water
-
1/4 tsp.
Salt
-
1 cup
(200 g)orzo
-
6
beets, peeled and finely shredded
-
1/3 cup
(80 mL)heavy cream (35 %)
-
1 tsp.
butter
-
1/4 cup
(30 g)freshly grated Parmesan cheese
-
6
basil, chopped
-
salt and pepper
-
1 Tbsp.
pine nuts
-
1
small garlic clove
-
1/4 cup
(60 mL)extra virgin olive oil
-
lemon juice
-
1
fresh aragula, washed in icy cold water
-
freshly ground pepper and salt
-
parmesan chips
-
1/3 cup
(80 mL)freshly grated Parmesan cheese
-
Garnish
-
2 cups
(500 mL)water
-
Pinch of Salt
-
12
cherry tomatoes
-
12
diced green onion
-
to serve
-
1 tsp.
butter
-
Salt and pepper to taste
-
as needed fresh herbs
Preparation
Orzo Gratin
Bring the water and salt to a boil. Add the orzo and cook about 8 minutes (al dente). Drain in a colander and put aside keep the cooking water.
Place beets in a bowl. Bring 1/2 cup
(125 ml) water to a boil and cook the beets about 5 minutes until they are crunchy. Drain and keep the cooking water.
Place the cooking water on the heat and boil until it reduces by half.
Combine the beets and orzo. Add the cream, the cooking water put aside, butter, Parmesan cheese, basil, salt and pepper. Put aside in a saucepan.
Aragula Pesto
Preheat oven to 350°F (180°C).
Place the pine nuts on a baking sheet and roast 5 minutes in oven. Put in the blender and add garlic, olive oil and lemon juice.
Blend for 3 minutes Add the aragula and blend again to obtain a smooth purée.
Pour into a bowl, add salt and pepper and put aside.
Parmesan Chips
Preheat oven to 400°F (200°C).
Sprinkle the Parmesan cheese sparsely on a baking sheet lined with parchment paper to form circles or triangles. Brown 8 minutes in oven and put aside until ready to serve.
Garnish
Bring water and salt to a boil and cook the tomatoes and green onions 4 to 5 minutes (al dente). Drain and put aside.
To Serve
Heat the orzo gratin 7 to 8 minutes while stirring constantly to keep it from sticking. Sauté the tomatoes and onions in butter and season to taste.
Place the orzo gratin in a bowl. Cover with the small sautéed vegetables and garnish with Parmesan chips.
Pour a little aragula pesto all around and decorate with fresh herbs.
Source :
Metro
Legal Notice
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
