Spicy orzo with ’nduja, fresh tomatoes and burrata – Italian comfort food.
Spicy orzo with ’nduja, fresh tomatoes and burrata – a wonderfully creamy orzo with plenty of heat, depth and flavour. It is topped with soft, creamy burrata, a little extra melted ’nduja and fresh basil – and the combination is simply irresistible.
’Nduja is a fiery, spreadable salami from Calabria in southern Italy, and it is brilliant in pasta, on pizza and in sauces. It is spicy, rich and full of fat, and when it is allowed to melt into the tomatoes, it gives the whole dish a remarkable depth.
I start by frying the onion, before adding garlic, fresh tomatoes and dried herbs. Then the tomato purée and ’nduja go into the pan, and everything cooks together until the ’nduja melts and almost becomes part of the sauce.
Next I add white wine and let it reduce a little before the orzo and stock go into the pan. Orzo looks like rice but is actually a small pasta shape – and it is ideal for dishes like this, because it can be cooked directly in the sauce and turns wonderfully creamy.
I add the stock in several batches rather than all at once. That way I find it much easier to control both the cooking and the consistency. How much liquid your orzo absorbs depends on the heat and the cooking time, among other things, so keep adding stock as the liquid is absorbed.
Think along the lines of a risotto – the finished orzo must not be dry. It should be soft and creamy and still have a loose, flowing consistency when it comes off the heat. It firms up quickly, so err on the side of slightly too loose rather than too firm.
Finally, I stir in freshly chopped basil and finely grated Parmesan. The Parmesan melts into the dish and makes it even creamier, while adding just the right salty umami.
And then the finishing touch – burrata. Open one or two burrata directly over the hot orzo and spread them loosely over the top. I also melt a little extra ’nduja and drizzle it over along with fresh basil. The cool, mild, creamy burrata is wonderful against the heat of the ’nduja and the rich tomato sauce.
Serve the dish straight away – ideally with extra fresh basil on top. And if you love spicy food, you can of course give it a little more ’nduja.
A really easy, flavourful orzo dish that is creamy, spicy, rich and fresh all at once. And that combination of hot ’nduja and creamy burrata… you simply have to try it.
Spicy orzo with ’nduja, fresh tomatoes and burrata
Ingredients
- 1 onion, finely chopped
- 4 cloves garlic, finely chopped
- 400 g cherry tomatoes, halved
- 1/2 tsp dried basil
- 1/2 tsp dried oregano
- 1/2 tsp dried thyme
- 1/2 tsp dried rosemary
- 2 tbsp tomato purée
- 2 tbsp ’nduja
- 150 ml white wine (can be replaced with stock)
- 400 g orzo
- 700-800 ml stock – chicken or vegetable
- 5 sprigs fresh basil, chopped
- 40 g Parmesan, finely grated
- Salt and freshly ground black pepper
- Olive oil
To serve
- 2 burrata
- A little extra ’nduja for the top, melted (optional)
- Chopped fresh basil
- Olive oil
Method
- Heat a frying pan and cook the onion in a splash of olive oil until soft and translucent.
- Add the garlic and tomatoes and fry until the tomatoes are just starting to soften.
- Stir in the tomato purée, ’nduja and dried herbs and heat through thoroughly.
- Pour in the white wine and let it reduce before adding the orzo and stock. Cook the orzo over a medium heat until al dente – stirring as you go. I like to add the stock in 3-4 batches – a little like a risotto, so I can control the consistency better.
- Finally, stir in the basil and Parmesan, season with salt and freshly ground black pepper – and adjust the consistency with more stock if needed. It should be soft and creamy.
- Open the burrata and spread them over the top, then drizzle with a little melted ’nduja or good olive oil, if you like – and finish with chopped basil.
Nutrition
Premium
Virkelig lækker comfortfood til en våd efterårsdag
Hej Annette
det er jeg så glad for at høre – tusind tak 🙂
Warm wishes, Dianna