"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Orzo with Tomatoes, Basil and Gorgonzola Recipe

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This recipe for Orzo with Tomatoes, Basil and Gorgonzola, by , is from Recipes Through The Generations, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Shelley Drnek
Added: Saturday, November 15, 2008


3 Tbsp. olive oil
1 cup orzo pasta (6 ounces)
1/2 medium onion, finely chopped
12 basil leaves coarsely chopped
3 garlic cloves, minced (about 1/3 cup)
1-1/3 cup chicken stock or canned low-sodium broth
Salt and freshly ground pepper
1 pint red and yellow cherry tomatoes - halved
2 oz. crumbled Gorgonzola cheese

1. Heat 2 Tbsp. olive oil in medium saucepan. Add the orzo and cook over moderate heat, stirring with a wooden spoon, until lightly browned, about 3 minutes. Add the onion and cook, stirring, for 1 minute. Add half the garlic and cook, stirring until fragrant, about 30 seconds. Add the stock and season with salt and pepper. Cover and simmer over low heat until the stock has been absorbed and the orzo is tender, about 12 minutes.

2. Meanwhile, in a bowl, toss the tomatoes with the remaining 1 Tbsp. olive oil, the remaining garlic and half the basil. Season with salt and pepper.

3. Mound the orzo in the middle of plates or a platter, Spoon the tomatoes around the orzo. Scatter the Gorgonzola and the remaining basil over the top and serve.




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