Orzo
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Orzo ( , ; ; from Latin ), also known in Italy as ( ; 'large [grains of] rice'), is a form of short-cut pasta shaped like a large grain of rice. Orzo is made from flour, often with semolina. The name is common for this pasta shape in North America, but less so in Italy, where the word usually means 'barley'.
Orzo ( , ; ; from Latin ), also known in Italy as ( ; 'large [grains of] rice'), is a form of short-cut pasta shaped like a large grain of rice. Orzo is made from flour, often with semolina. The name is common for this pasta shape in North America, but less so in Italy, where the word usually means 'barley'.
Preparation
There are many different ways to serve orzo. It can be an ingredient in soup, including avgolemono, a Greek soup, and in Italian soups, such as minestrone. It can also be part of a salad, a pilaf or giouvetsi, or baked in a casserole. It can also be boiled and lightly fried, to create a dish similar to risotto.
Other names
Orzo is essentially identical to the ( , ) or ( when in soup) in Greek cuisine, ( ) in Turkish cooking, and ( , ) in Egyptian cooking. In Spain, the equivalent pasta is called (also the Spanish word for 'pine nuts', which orzo resembles ) or . Ptitim is a rice-grain-shaped pasta developed in the 1950s in Israel as a substitute for rice. It is also part of the traditional cuisine of eastern France, from Lorraine to Provence, where orzo is called or depending on the region. In Alsace, orzo is typically served in a chicken broth.
See also
List of pasta
References
External links
Text derived from https://en.wikipedia.org/w/index.php?oldid=1376598549 under CC BY-SA 4.0; modifications have been made.