Why had I never made this before?! Also, I think a handful of toasted pine nuts would work really well here. No matter… more tasty leftovers for us! Wow that’s super awesome. In Vancouver, perhaps? This didn’t stand out as a summer dish but I had eggplant to use, so decided to try something different… it was phenomenal. Also used provolone and a dash of goat cheese rather than mozz (hello quarantine make-do cooking). Baked together with orzo and mozerella is one great idea! I think it was the tempting chunks of cheese throughout that kept them digging and not complaining about things being all combined. I also upped the oregano to 3 TBLS, and in the future I wouldn’t do that. I eat that every fall and I feel so good after I do. Obviously, it was otherwise delicious and wonderful. I am going to whole foods this morning and pick up the few items needed, and make this for my youngest at VCU,she will be so happy on Tuesday when I take this to her! I’ve made so much fun here but am excited to uncover some more old secrets! But, I’m presently at the lake and it’s so hard to get the pilot light lit in our oven that there is no way for me to bake this. Tonight will be my third time to make this in just over two weeks – what a revelation! The whole thing tastes almost buttery, without any at all. I love the fried eggplant so much. Yummmmmm! like ratatouille pasta! The kind of recipe that smells and looks as delicious while you’re making it as it eventually tastes. Ah! 2. When do you add the vegetable broth? Making it a one pot dish? It tasted more like vegetable soup which was not what I was going for. And since there are only two of us, we have enough left for a few more dinners this week. The last of my summer garden eggplant, the heirloom tomatoes given graciously by a friend with a better garden and the basil I’m encouraging to not give up its growing quite yet now all have a future. WHEN (notice that is not an IF ;)) you come to London on your tour you must go to one of his Ottolenghi locations and to Nopi as well. I couldn’t find orzo at the produce shop and thought that I was picking up couscous but bought a container of quinoa instead. For all the spices, etc., in this dish (and I used the full 3 T of oregano), it’s strangely meh. Just curious if the rinsing step adds too much water? I usually love your recipes, and this one’s failure was so unusual that I thought you might want to know. (You can increase the ration of foil-on to foil-off time if you don’t like a crunchy pasta lid.) Used commenter make-ahead instructions–Made everything except didn’t add veggie stock until right before I baked the next day. Did you sauté the eggplant in the entire 1/4 c of oil? First published September 6, 2012 on smittenkitchen.com |, http://www.foodnetwork.com/recipes/giada-de-laurentiis/baked-penne-with-roasted-vegetables-recipe/index.html, http://feedingmyfolks.com/recipes/lunch/salad/orzo-with-sundried-tomatoes-peas-parmesan/, http://smittenkitchen.com/blog/2014/06/pasta-and-fried-zucchini-salad/. I want to make this with yellow squash instead of the eggplant. I like the eggplant — next time I might try using zucchini just for fun. If needs more time or liquid, you can always add it at the end. I made this last night…delicious! What a perfectly perfect recipe. Katherine, I don’t think you need to drain squash. Adapted from Yotam Ottolenghi, I made a couple changes to this recipe due to personal preferences. But again, it was so delicious! Will be trying it soon! Maybe because I neglected to rinse the orzo? Luckily there was a pumpkin pie waiting for us at the end of the meal! Thank you!!! Used half zucchini and half eggplant and canned tomatoes, ended up removing a cup of the couscous before mixing with the vegetables because I wanted a higher veggies to starch ratio. Heavy and cheesy, also not a problem. I also used a can of crushed tomatoes rather than fresh, which added a bit more liquid. Can this be frozen after it’s cooked and reheated? It’s utterly delicious. I loved how the lemon zest offered a background freshness, a welcome addition to offer your palate a way to experience the overall flavors and not get bogged down by the cheese – even though I love melted cheese on anything! I want to make an entire batch just to break up into servings for lunch at work that I can freeze and bring in whenever. Overall, it’s a hearty, satisfying dish & I’m planning to make several versions as fall marches on. My husband and I moved to India (from Brooklyn) about three months ago and I don’t have an oven or most of the ingredients I consider my “go-tos”. I’ve never met an Ottolenghi recipe I didn’t love. This is one of the most delicious dishes I have ever tasted! It reminds me a little bit of this recipe: http://smittenkitchen.com/blog/2014/06/pasta-and-fried-zucchini-salad/. I’m with Laurel, I tried this recipe last night and it was unusually ‘meh’. 1 teaspoon grated lemon zest or more to taste, up to the zest of a whole lemon I’ve made this recipe for the third time tonight. It was amazing! Deb, we are eating this now and it is so good! If you don’t have fresh oregano, use half the amount of dried oregano. Fresh mozzarella or regular? I forgot to rinse the orzo (to no ill effect) and read the commens to see if anyone else made that miatake and what happened. Thanks. I made this tonight, and overall loved the flavors and final product! It actually baked nicely; I didnât even end up with a âcrunchyâ top even though I took off the cover. Jul 11, 2020 - Explore Yotam Ottolenghi's board "RECIPES", followed by 37782 people on Pinterest. Yotam Ottolenghi is an Israeli-born chef and food writer based in London. Thanks Deb! This was delicious and will be going in my regular rotation. Baked Orzo with Mozzarella and Oregano (from Plenty More - Ottolenghi) (Serves 4) 1 large aubergine, cut into 2cm dice salt and pepper 100ml olive oil 4 medium carrots, peeled and cut into 1.5cm dice 3 celery stalks, cut into 1.5cm dice 1 medium onion, peeled and finely diced 3 garlic cloves, peeled and crushed 250g orzo pasta, rinsed Cover with foil and bake 20 minutes, then bake 20 minutes without the foil. I happened to have all the ingredients for this and made it last night. Works pretty well, but I haven’t figured out how much of the chopped tomatoes approximate 3 real ones. Can you please tell me what kind of baking pan you used in this recipe? Though, it would likely fall more under the jurisdiction of Square Peg, who is publishing the book in Australia and the UK in February. Gorgeous. Actually did omit the tomatoes and did the roast peppers as you suggested – 2 red and 1 yellow, including the juice from roasting. I also added fennel bulb, and used a mix of red wine and water in place of the broth. I see other folks asking about using other grains, so I wanted to report that I used farro in place of orzo and it came out great – love the toothiness and nutty flavor (sounds dirty!). I made (a version) of this and it was incredibly good. Drain the flesh in a colander for ten minutes, then chop roughly and combine with the yoghurt, oil, pomegranate molasses, lemon juice, garlic, parsley and season with extra salt and pepper if you wish. I’m so making this tomorrow: got lots of eggplant in my veggie delivery basket today, so I picked up some parmesan + mozza at the grocery today :) As so often before, your timing is impeccable! 3t dried thyme (had no oregano) 12. 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