I know it’s been a while since I posted something, but trust me I have been busy. Last week I was covering the Tiger Award Short Film Competition in the International Film Festival of Rotterdam and preparing and cooking recipes was not actually my priority 😛 And since I have taken over too many stuff at this moment, I thought it was about time to take a step back, chill and cook something trully enjoyable and easy.
I’ve been wanting for a long time to upload an orzo recipe since it’s one of my favorite pastas. Very common in Greek and Italian cuisine where you can cook it as soup, salad, in the oven, with meat or even plain with some fresh tomato sauce and feta (yum..). Simplicity is the key to happiness my friends.
To be fairly Italian you can use pancetta, Italian pork belly spiced bacon, but you can also use normal bacon like I did or prosciutto. To be honest bacon and pancetta are similar but bacon tends to be smokier and more intense in flavor. You choose!
Prep. Time: 30min, Serves up to 5 people
1 cup orzo
200gr bacon, diced
5 cloves garlic, minced
2 large handfuls of fresh spinach (I also used some Swish chard)
Freshly ground black pepper
400gr cannelini beans canned or cooked
Some chicken broth
In a large wok pan or medium pot heat the olive oil over medium heat. As soon as the oil is warmed up add the bacon/pancetta/prosciutto and cook until it gets slightly crispy. Add the garlic and cook for about 2 minutes.
Add the fresh spinach and season freely with salt and pepper. Cook the spinach until it becomes soft enough. You will see it losing 2/3 of its initial mass. This is a good sign. Add the cooked orzo, cannelini beans and some chicken broth and stir. Adjust seasoning according to your needs.