Any one know this method?
Seems Alain Ducasse does that; not quite cooked like a risotto, but more like stewed in a little bit of sauce; it probably work best with "meatier" pasta and not Orzo.
Look at this link (warning, big food images): http://fxcuisine.com/default.asp?Disp...
I make mushroom orzo this way. It's great - but it's not risotto.
I made this not too long ago: http://www.epicurious.com/recipes/foo...It was excellent! Made an enormous amount, but incredibly tasty. Thanks for reminding me, I need to make it again.
I've done it with baby pastina.
I know I say Rachel Ray do this with spaghetti fairly recently....can't think of it right now but if I find it i'll post it. Does this ring a bell to anyone else??
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