{"id":7340,"date":"2016-03-08T19:00:33","date_gmt":"2016-03-08T19:00:33","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=7340"},"modified":"2016-03-08T19:00:33","modified_gmt":"2016-03-08T19:00:33","slug":"orzo-tongue-stock-lovage-parnesan-micro-radish-greens-3","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=7340","title":{"rendered":"orzo, tongue stock, lovage, parmesan, micro radish greens"},"content":{"rendered":"

\"orzo_tongue_broth_lovage_parmesan\"<\/a><\/p>\n

Note to self: This was a wonderful, wonderful dish, and I would not hesitate to serve it, or some version of it, to any guest, even as a main course; also, it was\u00a0a beautiful\u00a0convergence of necessity and availability.<\/strong><\/p>\n

 <\/p>\n

This is when cooking gets pretty exciting. I wanted to find something which would\u00a0demonstrate the tastiness of a pretty special ‘leftover’, and make it a full meal, and I knew I would not have much time to prepare a late\u00a0supper after returning from\u00a0a concert in Brooklyn.<\/p>\n

The ingredient I had on hand amounted to\u00a02\u00a0cups of\u00a0a very savory broth which remained from the preparation of veal tongue in a dinner\u00a0enjoyed last week<\/a>. \u00a0My idea was to turn it into a hearty soup, with the addition of one of the tiny pasta shapes I’ve often seen, but have never used, like ditalini<\/em>, tubetti<\/em>, or\u00a0acini di pepe<\/em>. \u00a0I wanted the pasta\u00a0to have been\u00a0made in Italy, and artisanal, but I was at Whole Foods, and didn’t have time to go to either of the shops where I usually find the imported dry pasta I use. I was about to give up when I saw a neat little box with a cellophane window displaying beautiful rice-like shapes. It was orzo.\u00a0<\/em>I was charmed, and I was certain I could\u00a0work with it.<\/p>\n

I had no idea it would be so easy, and fun, requiring\u00a0even less attention than its more common rival, risotto made with rice.<\/p>\n

Both before and after cooking it looks very much like rice (specifically, long-grain rice, which isn’t really suitable for risotto), and it’s cooked very much the same as\u00a0risotto, yet\u00a0with virtually no stirring. \u00a0But it tastes like good pasta.<\/p>\n

I love pasta, and rice, and now I love orzo, and I’m looking forward to the next time I have some good homemade stock on hand (I only used half of the box last night).<\/p>\n