Orzotto with Zucchini and Zucchini Flowers
Category: First Courses
Serves: 4
Preparation Time: 20 minutes
Cooking Time: 45 minutes
Total Time: 1 hour 5 minutes
Ingredients:
| Ingredient | Quantity |
|---|---|
| Pearl Orzo | 240g |
| Zucchini Flowers | 300g |
| Zucchini | 200g |
| Fresh Basil | 50g |
| Shallots | 2 |
| Dry White Wine | 110ml |
| Extra Virgin Olive Oil | to taste |
| Fine Salt | to taste |
| Black Pepper | to taste |
Nutritional Information (per serving):
| Nutrient | Amount |
|---|---|
| Calories | ~350 kcal |
| Protein | ~6g |
| Carbohydrates | ~55g |
| Fat | ~12g |
| Fiber | ~4g |
| Sodium | ~250mg |
Instructions:
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Prepare the Orzo: Begin by cooking the pearl orzo in a large pot of boiling salted water. Follow the cooking time suggested on the package, typically around 35 minutes. Once cooked, drain the orzo and set it aside in a bowl to cool slightly.
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Prepare the Vegetables: While the orzo is cooking, wash the zucchinis, trim off the ends, and slice them into quarters lengthwise. Then, cut them into thin triangular slices about half a centimeter thick. Set them aside.
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Handle the Zucchini Flowers: Rinse the zucchini flowers gently in cold water, then dry them thoroughly with a clean towel or paper towels. Carefully remove the stems and cut the flowers into fine strips. Set these aside as well.
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Chop the Basil: Pluck a few basil leaves for garnishing the dish later, and finely chop the rest for the recipe.
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Cook the Aromatics: In a wide skillet, heat a drizzle of extra virgin olive oil over medium heat. Add the shallots, peeled and finely chopped, and sauté for about 1 minute until they become fragrant and translucent.
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Sauté the Zucchini: Add the zucchini slices to the skillet and cook until they begin to soften, about 5-7 minutes. Stir occasionally to prevent burning.
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Add the Basil and Flowers: Once the zucchini starts to soften, stir in the chopped basil and cook for another 2 minutes, letting the flavors meld together.
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Finish with Zucchini Flowers: Now, add the finely chopped zucchini flowers to the skillet and cook for about 2 more minutes over high heat, just until they soften.
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Deglaze with Wine: Pour in the dry white wine to deglaze the skillet. Allow the wine to cook off for about 2 minutes, stirring occasionally to incorporate all the flavors.
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Combine the Orzo and Vegetables: Add the cooked orzo to the skillet with the zucchini and zucchini flowers. Stir gently to combine, making sure the orzo is well coated with the flavorful sauce and vegetables.
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Final Touches: Season the orzotto with salt and freshly cracked black pepper to taste. Garnish with the reserved basil leaves for a fresh pop of color and flavor.
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Serve: Serve your delicious orzotto with zucchini and zucchini flowers immediately, while it’s still warm and flavorful. Enjoy as a comforting first course or as a light main dish.
Cooking Tips:
- If you can’t find fresh zucchini flowers, you can substitute them with another delicate edible flower or even add a bit of spinach for a similar texture and color.
- For an extra touch of flavor, you can add a sprinkle of grated Parmigiano-Reggiano cheese before serving.
- This dish pairs wonderfully with a chilled glass of dry white wine, such as Sauvignon Blanc or Pinot Grigio, to complement the freshness of the zucchini.
This vibrant and healthy orzotto is a perfect dish for any season, with the tender orzo beautifully absorbing the flavors of the zucchini, flowers, and basil. Whether you enjoy it as a light meal or as part of a larger Italian feast, it’s sure to bring a taste of the garden to your table!
