Orzo pasta, not the usual soup!


Welcome back September!
I'll start again with one recipe that still has the flavor of August and Hellenic holidays. This year too, Greece seduced us and we returned with eyes full of blue and green, the colors of the sea and the woods in the Pelion peninsula. I won't be long here (I'll just provide a slide full of nostalgia below), also because the holidays are now over and, as they say, September is the real START of the year.

The undersigned is decidedly rusty this year and starts again by looking back and writing a recipe here with l’barley pastathis summer's gastronomic discovery. In Greece, and throughout the rest of the world, that pasta shape that we call in Italy reson and which we relegate to the role of soup pasta, is called Orzo e it is treated a bit like rice. For me it was a delicious novelty, I didn't know this double face of rice rice and above all I didn't know the thousand thousand recipes that revolve around it.
In Thessaloniki we atebarley pasta (that's what they call it) on two occasions, once risotto with a fish sauce and another time cold in a salad.

The recipe I propose here has an entirely Greek inspiration: at the base a sauce of roasted peppers, then baked aubergines and finally feta, the national cheese par excellence.
Actually both roasted peppers and eggplant just as I prepared them for the barley they are perfect side dishes while still in seasonjust prepare a little more and keep a portion aside to be able to treat yourself to a complete dish, orzo pasta, which I personally appreciate more and more.
You can also find the aubergine recipe in this version with croutons combined, just to make you understand how versatile and quick they are to make 😉

At this point let's start the dance (ergo let's cook) and try to return to these virtual walls, which I missed a bit <3

Orzo pasta with pepper sauce, aubergines and feta

(for 2 people)
200 g of barley pasta
1 long aubergine
origano q.b.
2 red peppers
1 teaspoon smoked paprika
1 teaspoon acacia honey
2 teaspoons white wine vinegar
1 clove of garlic
Extra virgin olive oil to taste
100 g are exceeded
2 tablespoons chopped parsley

Wash the aubergine, cut it into coarse cubes and season them with oregano, salt and oil. Spread the cubes on a baking tray and bake with the grill function at 180°C for 10-15 minutes.
Wash the peppers and always bake with the grill function at 200°C, taking care to keep the pan close to the grill spiral and turning the peppers when the skin blackens. When they are well toasted on all sides, take them out of the oven and place them in a paper bag for at least 20 minutes, then remove them and remove the skin and seeds inside. Place 2/3 of the slices in the glass of the immersion blender together with the paprika, honey, vinegar and oil. Blend, taste and add salt. Cut the remaining pepper into cubes.
Clean the garlic clove and cut it into two parts, add it to the pepper sauce and leave to flavour.
Crumble the feta with a fork and set aside.

Boil some water and cook the barley for the time indicated on the package. Add a couple of tablespoons of the pasta cooking water to the pepper sauce and remove the garlic. Drain the barley, place it in a salad bowl, season it with the pepper sauce, the aubergines and diced peppers, the feta and the parsley. Serve warm.


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