Chickpea Orzotto with Anchovies and Salted Ricotta

Orzotto with Chickpeas, Anchovies, and Salted Ricotta

Category: Main Courses
Servings: 4

Ingredients:

Instructions:

1. Prepare the Anchovies:
   Begin by cleaning the anchovies. Remove the heads carefully with your fingers, then slice each anchovy fillet in half. Place the cleaned fillets on a tray and set aside for later use.

2. Chop the Vegetables:
   Remove the seeds and stem from the fresh chili pepper and finely chop it. Next, trim the spring onion, removing the bottom end and any residual green parts. Finely chop the onion and set aside. Rinse the parsley and thyme under cool water, finely chop them, and place them in a small bowl to use later.

3. Cook the Orzo:
   Heat a large saucepan with salted water to cook the orzo, or prepare the vegetable broth in a separate pot. In a non-stick pan, pour 20g of extra virgin olive oil and sauté the finely chopped spring onion and chili (reserve half of this mixture for later use). Sauté the vegetables on medium heat until the onion turns golden.

4. Add the Orzo:
   Stir in the orzo to the pan and let it toast for a minute. Pour in the white wine and cook until it evaporates. Once the wine is absorbed, start adding vegetable broth, one ladle at a time, waiting until the previous addition is fully absorbed by the orzo. Continue stirring the orzo occasionally for a uniform texture, and cook for 20-25 minutes until the orzo is tender but still al dente.

5. Cook the Chickpeas:
   While the orzo is cooking, add the pre-cooked chickpeas to the pan and adjust the seasoning with salt and black pepper. Stir and cook for a few more minutes to heat the chickpeas through.

6. Cook the Anchovies:
   A few minutes before the orzo is ready, heat another non-stick pan with the remaining olive oil. Add the leftover chopped spring onion, chili, and half of the chopped parsley and thyme. Sauté the mixture until fragrant and slightly golden. Add the anchovies to the pan and let them melt into the oil, stirring gently.

7. Combine the Ingredients:
   Once the orzo is cooked, stir in the remaining chopped parsley and carefully add the cooked anchovy mixture. Grate the salted ricotta over the orzotto and gently mix to combine all the ingredients.

8. Serve:
   Serve the orzotto warm, garnished with extra grated ricotta and a sprinkle of fresh herbs for an added burst of flavor. Enjoy this rich and savory dish that balances the earthy flavor of chickpeas, the umami of anchovies, and the tangy creaminess of salted ricotta.

Tip:
For an extra touch, you can drizzle some extra virgin olive oil on top before serving or sprinkle additional black pepper for a bit of heat. This dish pairs beautifully with a fresh green salad to balance its rich flavors.