Burrata and orzo

Burrata and orzo

Tags

Pasta

Cook

Ingredients

  • 1 red onion, diced
  • 2 shallots, diced
  • 4 garlic cloves, sliced
  • 4 handfuls of orzo
  • 1 glass white wine
  • 1.5l vegetable stock
  • 4 tbsp tomato purée
  • ½ tin chopped tomatoes
  • 1 tbsp oregano
  • 1 packet cherry tomatoes
  • 1 knob of butter
  • Burrata
  • Salt
  • Pepper
  • 2 tbsp olive oil
  • 2 garlic cloves
  • Bunch of basil
  • 5 tbsp olive oil

Steps

  1. In a pan sauté the onion on medium-low with 2 tbsp olive oil and a pinch of salt.
  2. Once translucent, add the garlic and shallot. Cook until fragrant.
  3. Add the orzo, toast for 1-2 minutes, then add the wine and cook off.
  4. Mix the tomato purée in with the simmering veg stock.
  5. Add the tinned tomatoes and oregano and stir in.
  6. Add 1 ladle of stock, stir until fully absorbed, then repeat until cooked.
  7. Meanwhile heat another pan, swirl the bottom with olive oil.
  8. Add tomatoes and char on all sides, turning occasionally until softened and bursting.
  9. Finish the orzo off by adding the cherry tomatoes and beating through butter.
  10. For the basil oil, blitz together garlic, salt, basil & olive oil.
  11. Serve the orzo in bowls, top with burrata and drizzle over the basil oil