"Being Greek Cypriot, we enjoyed orzo as a staple in our housewhen I was growing up. Whether it was the star of the show, or just stirred into soups, stews and lentils, it had a place in many of our meals, and even now I find that it has the ability to please a range of palates and situations, from small fussy eaters to romantic dinners."
"Put the pancetta and oil in a deep, wide frying pan or large saucepan, set it over a medium heat and fry for three or four minutes, until the pancetta is crisp. Add the leeks, sliced garlic and butter to the pan, season generously, then pick in the thyme leaves and cook, stirring often, for five minutes. Add the wine, turn up the heat and stir until most of the liquid evaporates."
Orzo is prepared as a single-pan dish combining smoked pancetta, leeks, garlic, butter and thyme, deglazed with white wine and cooked with orzo in chicken stock. Pancetta is fried until crisp, then leeks and garlic are sautéed with butter and thyme before the wine is reduced. Orzo is added, coated, then simmered covered in stock for ten minutes. The dish is finished with lemon juice and most of the grated pecorino, rested briefly, and served sprinkled with parsley, remaining pecorino and black pepper. The recipe serves four and reheats well with a splash of boiling water.
Read at www.theguardian.com
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