Good Lifestyle

Obling and common in Mediterranean cuisine, Ozo has a look of rice and pasta texture. So what is the orzo and how did it become the frequently used ingredient that it is today?

While the origins of Orzo are in Italy, it is now a staple in cooking across Europe, especially Greece and the Middle East. In different regions, it can go through many names, including Kritharaki, Manestra, Rosa Marina, Rekornpasta or Pasta Gallo Pion. Its use in North America can be traced in the middle of the 20th century or even earlier.

"It seems that there are recipes that go back to the early 1950s in recipes such as orzo dirty pasta and orzo tolled tomatoes and chicken soup of Betty Crocker," said Claudia Sidoti, principal leaderHellofresh.

So is it rice?

"Although Orzo looks likericeIt is a pasta made from the semolina flour, "says Sidoti.

The name itself is a little deceiver-orzo actually means barley in Italian, but there is no barley. Instead, pasta derives its name from its shape, Sidoti explained, which looks closely like grain. But, although it can look like an entire grain, it certainly can not be considered one.

Orzo can also be classified as a "pastina"-which is another word to describe small pieces of pasta. Often, these small cuts can be used in pasta and lateral dishes, although Ozo itself can be a very versatile ingredient.

The pasta themselves are made from the semolina flour, which is made from durable hard wheat. Because the wheat base gives him a sorrow texture, it is better to absorb the flavors of the ingredients that surrounded him, explained Dan Matthiesen, executive chief ofBar & Café Bookstore.

"Orzo is a type of incredibly versatile pasta that can be used in several applications," says Matthiensen. "It works well with many different types of protein, vegetables and cheeses."

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How is Ozo cooked?

Like most pasta, orzo is boiled in a pan of water to prepare. From there, the possibilities are virtually unlimited on how it can be prepared.

"Traditionally, it is used insoups And sometimes like a dish of accompaniment, hot and refrigerated, with herbs, olive oil or butter, and parmesan cheese, "says Sidoti." Sometimes it is served with a little lemon oil and olive oil or herbal vinaigrette. "

Chicken soup and orzo has been a Mediterranean staple that can be found in most Greek restaurants today.

Although proven preparation methods have proven their longevity, there are also modern twists on recipes that really leave this ingredient shine. For Sidoti, this includes "orzotto" -a risotto hybrid that uses Orzo instead of rice.

"People seem to love our orzotto recipes," says Sidoti. "We cook them similar to the risotto and incorporate sausages, herbs and parmesan cheeses. We also have a large cheese pesto recipe with a single pan that guests love."

What makes Orzo unique?

Orzo cuisine relatively quickly. Although it may take time for a rice pot to cook and soften, it can often be plated and eaten in just minutes.

"Orzo really grows when you cook it," says Sidoti. "If you add to the soup, I like cooking separately, then stirring at the end just before serving, that way, you prevent it from absorbing all the broth."

Whatever revenue that end up being used, one thing is that some sustainable impacts of the orzo on the kitchen are there to stay. It can be found usually in restaurants and at home cooks.

"I frequently used Orzo in my cooking over the years and I like to cook with her," says Matthiesen. "I strongly recommend using it in your kitchen."