Orzo with confit cherry tomatoes, straciatella & lime

💙Why you'll love it

• A real cinch - it can't be simpler than this! It just requires a little patience, as the cherry tomatoes and garlic need to confit in the oven. But believe me, it's worth the wait, because it's so good!
• Tasty and fragrant - the super savory side of the sauce contrasts perfectly with the tartness of the lime. The whole thing is perfectly creamy!
• In season - this is the perfect summer recipe to enjoy, since cherry tomatoes are eaten from June to September/October.

🧀Notes on ingredients

You can find a full list of ingredients and measurements in the recipe card below. Here are a few ingredient notes to make this delicious Orzo recipe.

• Orzo pasta - this rice-shaped Italian pasta is also known as Risetti, Risoni or Puntalette, depending on the brand. It's a small pasta often found in Mediterranean or Oriental cuisine. They're perfect in salads, soups or even as a main course. You'll find them in supermarkets, online or in Italian grocery stores.
• Garlic - if you want to choose your garlic carefully so you do not encourage the slavery of Chinese prisoners, read my Eco Tips on the subject.
• White wine - I recommend a dry white wine, such as Sauvignon, Chardonnay, Chablis, etc.)
• Parmesan cheese - I recommend buying a block of Parmesan, which you can grate yourself at the last minute - it's so much better!
• Straciatella - a great classic of traditional Pugliese cuisine in Italy, this is a cheese traditionally made from buffalo milk (although cow's milk cheeses are now available). Melt-in-your-mouth, it's the heart of burrata, the creamiest and smoothest part.
• Vegetable bouillon cubes - make your own vegetable bouillon cubes with this recipe, it's so easy and better for your health and taste.

🍗Variations

Feel free to change this recipe to go with your tastes. I suggest several options:

• Protein - chicken or minced meat would go very well with the flavors in this recipe!
• More vegetables - add a handful of baby spinach the onion is when cooking, it'll be delicious!
• Spicy - add Cayenne pepper to taste!
• Vegan - replace heavy cream with vegetable cream, the Parmesan with the vegetable cheese of your choice, and the Straciatella with dairy-free burrata. Often, pasta is already vegan because it's made from durum wheat semolina. When there are eggs in it, it's clearly stated on the packaging.

✨How to make those delicious Orzo pasta ?

Recipe details and quantities are in the recipe card below.

• Preheat your oven to 320°F/160°C in fan-assisted mode. Place the head of garlic on aluminum foil, cut off the top, pour in a little olive oil, close the foil and bake for 1 hour.
• After 35-40 minutes, cut the cherry tomatoes in half and place in a dish. Pour in the olive oil, add sea salt and oregano, then place them in the oven for 20-25 minutes, turning halfway through baking.

• Blend the confit garlic, cherry tomatoes, freshly grated Parmesan, basil and pine nuts.

• Thinly slice the onion and sauté over medium heat in a large frying pan with a drizzle of olive oil. Pour in the Orzo pasta, cook for 1 minute, stirring constantly, then deglaze with the white wine.
• Add the stock gradually, following the cooking time recommended on the Orzo packaging, stirring often.

• Once the pasta is cooked, add heavy cream, Parmesan and sauce.
• Arrange on plates, top with Straciatella, sprinkle with lime zest, drizzle with olive oil, sea salt, black pepper and a few basil leaves. Enjoy!

👩🏻‍🍳Chef's tip

To make this recipe a success, you need to cook it as you would a risotto: add the stock a little at a time, never all at once. The idea is to add stock, let it evaporate, then add more… and so on, until the pasta is cooked.

❄️Storage/freezing

• Store - you can store these Orzo in an airtight container in the fridge for up to 2 days.
• Reheat - I recommend adding one or two tablespoons of vegetable stock or water, to make the pasta smooth and creamy again. Then just pop it in the microwave.
• Freeze - once the Orzo pasta is completely cold, place it in a freezer bag. You'll be able to keep them for 2 to 3 months.
• Defrost - place in a microwave-safe dish and microwave for a few minutes. To restore the creaminess of the dish, I recommend adding one or two tablespoons of water or vegetable stock.