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Barilla® Orzo with Artichokes & Italian Pancetta


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Barilla® Orzo with Artichokes & Italian Pancetta
PREPARATION TIME
30 minutes

DIFFICULTY
Medium

TYPE
Main course

NUTRITIONAL FACTS
CALORIES: 620
CARBOHYDRATE: 80.0g
PROTEIN: 26.0g
FAT: 25.0g

TYPE OF RECIPE
Pork


Ingredients for 8 people


1 BOX Barilla Orzo
64 FL. OUNCES Chicken Broth
1 Fresh Lemon
6 Artichokes (May Substitute 2-9 Ounce Packages Artichoke Quarters Thawed And Drained)
4 TABLESPOONS Extra Virgin Olive Oil
Divided 1 CLOVE Garlic Crushed
1 CUP Pancetta (May Substitute Bacon) Diced
1/4 CUP Onion Chopped
2 TABLESPOONS Butter
1/2 CUP Parmigiano-Reggiano Cheese Freshly Grated



Preparation 15 minutes preparation + 15 minutes cooking
1. HEAT chicken broth in a medium sized pot over low heat until hot

2. Leave on stove top on lowest heat until needed

3. CLEAN artichokes by slicing ¼-inch off the top and bottom

4. Remove all the tough outer leaves leaving a quarter of the artichoke remaining

5. Cut artichoke in half lengthwise and remove choke

6. Cut into thin slices and soak in a bowl of water with squeezed lemon to prevent browning

7. HEAT 2 tablespoons olive oil in a large skillet over medium high heat

8. Add garlic and drained artichoke slices; sauté 5-6 minutes

9. Remove from pan and set aside

10. In same skillet, add pancetta

11. SAUTÉ pancetta over medium high heat until lightly browned

12. Remove from pan and set aside

13. ADD remaining 2 tablespoons olive oil to skillet

14. Add onions and sauté for 2-3 minutes

15. ADD Orzo and enough hot chicken broth to cover pasta

16. Cook continuously, adding more broth as needed until pasta is cooked

17. ADD artichokes a few minutes before the end of cooking

18. When pasta is a smooth consistency and excess broth is evaporated, stir in cheese, pancetta and butter

19. TRANSFER to a serving platter or bowl and serve hot