Orzo alla Nerano
Directions
- 1Thinly slice your zucchini.
- 2Add a good amount of oil to a pan, the authentic version uses sunflower oil, but you can use whatever you have.
- 3Flavor the oil with some smashed garlic, then remove the garlic.
- 4Fry the zucchini until golden brown.
- 5Remove the fried zucchini and hit it with some salt while it’s still hot.
- 6Toast your orzo for a couple of minutes in the same pan with the remaining oil.
- 7Pour in your chicken broth and season with salt.
- 8Simmer for about 10 to 15 minutes until the orzo is tender.
- 9Add in a little bit of butter.
- 10Add in half of your Parmesan and stir.
- 11Add in the rest of your cheese and stir again.
- 12Finish with lemon zest, black pepper, and freshly torn basil.
- 13Give that a stir and then fold in your fried zucchini.
- 14Throw in a little bit of lemon juice if you like.
- 15Serve it with protein or eat it as is.
Ingredients
- 0.75 cup Oil (for shallow frying)
- 3 cloves Garlic cloves, smashed
- 1 to 2 Small zucchini, thinly sliced into rounds
- to taste Flaky salt
- 1 cup Orzo
- 3 to 3.5 cups Vegetable or chicken broth
- 1 to 2 tbsp Butter
- 0.75 cup Freshly grated Parmesan
- 0.5 lemon Zest and juice of lemon
- 4 to 5 Fresh basil leaves, torn
- to taste Black pepper
- 1 pinch Red pepper flakes
- for serving Burrata
Equipment
KnifePanTongsSpatulaPaper towelsWooden spoon
Tips
- Thinly slice zucchini as thin as you can.
- For the most authentic version of this dish, throw the fried zucchini in the fridge overnight to let the flavors develop.
- Serving with protein or eating it as is.
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