What is ORZO?

ORZO is an Italian word for "barley". In Italy, of course, the word may apply to the grain itself, but it can also describe a drink made of roast barley or wheat -based pasta that looks like barley. This term is almost always used for pasta in other parts of the world, although in some places they are also called ORZO pasta. Its small shape makes it a popular accessory to soups and stewed meat and can also be prepared as a sawmill in the same way that could be rice.

Basic appearance and taste

Most ORZO pasta is made of semolin flour, which many chefs describe as a somewhat "hard" substance. Semolina is usually made from denser parts of wheat berry, giving him something solid bite and also helps her to maintain shape during cooking. Pasta made of standard white flour often often become relatively soft in boiling, in most cases they grow limp and somewhat pliable. ORZO becomes chewing but usually maintainedIt lives its shape and strength.

Variations

Some manufacturers make wholemeal variations that have in addition to added health advantages that come with whole grains, such as improved fiber content and more protein. In many cases it is also possible to find flavored versions, usually tomatoes or spinach; They usually come in different colors such as pink or green. People can combine different flavors and create meals that are not only a complex taste, but also visually attractive.

popular preparation

This shape of pasta is very popular in soups and stews, mainly because of how easily it absorbs liquid. The chefs use it to add mass and interest to otherwise ordinary broths and often take the taste of vegetables and meat to face. It is usually added dry and then left to cook next to other ingredients. Cooking pasta in soup will save problems with stress,Which can be something a challenge because of how small every piece is. Many networks and Colanders have large enough holes that even fully cooked pieces can.

Of course,

ORZO can also be prepared for your own, often as a sawmill or saucepan, although cooks usually serve these meals as a small board because of how strong and intense they are. "Grains" often bind in cooking separately and can be very rich, especially if they are combined with creamy sauces or cheese. Many food experts compare pilaf-similar dishes with risotto , Italian preparation of rice with similar density.

where to find it

Many markets and food stores carry dried ORZOs in its pasta section and mostly North American and European manufacturers are considered a "standard" shape. It can also be purchased fresh from delicacies or special shops in many places. Pourists of pasta often claim that fresh is the best, at least when it comes to getting the maximum taste and the best texture, even ifDried versions are often comparable and have another bonus that they will stay fresh longer until they are cooked. Dried pasta also transports better, allowing you to buy products that were made in Italy as far as Australia or the United States.

pasta can also be made from zero in many cases, and home cooks often add herbs or other spices to make their versions more unique. However, obtaining the right shape may be something like a challenge; The rolling of each "grain" manually is often very time -consuming. People who are serious about pasta often invest in an extruder, a tool that quickly and consistently shapes the dough into small grains.

life of storage and warehouse

Dried ORZO, like most pasta, will keep almost indefinitely stored in a cold dark place. Chefs can use what they need and place the rest in the closet or on the shelf; Cooling is not necessary, although it is often a good idea for people to keepIt is an airtight container. Fresh pasta on the other side must usually be cooked and consumed within a few days. These versions of should be cooled as they can leave at room temperature to support the growth of harmful bacteria.

Common substitution

These pasta are very closely associated with couscous, food in the Middle East made with decaying wheat dough into small pieces, and both can be used interchangeably in many meals. Rice, barley and other grains can also perform good substitutions or accessories, especially for cooks who want to change the texture or taste of the resulting bowl.

Nutritional considerations

Traditional half -based ORZO is usually considered a simple carbohydrate, as well as any other pasta. Many shops sell it as a "specialized" item and often characterized by a number of "healthy live" meals. Most food scientists agree that the ORZO is nothing more or less healthy than but anyOli other pasta based on wheat. People who want their meals to make more nutrition often choose versions of all wheat or combine pasta with other grains that do not have refined flour.