Orzo caprese with burrata and Pesto Rosso
Preparation time
5 min
Cooking time
10 min
Dietary preference
Vegetarian
Difficulty
Easy
Region
Sicily
Servings
2
In this recipe
Preparation
- In a pan, heat the olive oil along with the red onion and garlic and cook until the onions are translucent.
- Add the Bertolli Pesto Rosso together with the orzo and cook briefly for 1 minute.
- Deglaze with the stock, keep stirring regularly and cook on medium heat until half of the liquid is absorbed.
- Now add the cherry tomatoes and simmer.
- Taste the orzo and add some more liquid if necessary.
- When the orzo is ready, stir in the chopped basil.
- Divide the orzo and cherry tomatoes between 2 plates, then some of the burrata and the chopped basil leaves.
- Season with some olive oil, salt and pepper and buon appetito!
Ingredients
- 2 tbs Bertolli Pesto Rosso
- 1 tbs Bertolli olijfolie
- 1/2 a red onion – diced
- 1 clove of garlic – pressed
- 200 gr orzo
- 400 ml bouillon (water + 1/2 bouillon cube 5gr)
- 2 sprigs basil – finely chopped for in the orzo
- 10 cherry tomatoes
- ½ bulb burrata
- 1 sprig of basil – finely chopped for garnish
- Olive oil, salt and pepper to taste
View the nutritional value
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