Orzo (pasta)
Uncooked orzo
|
|
| Origin | |
|---|---|
| Alternative name(s) | Risoni |
| Place of origin | Italy |
| Type | Pasta |
Orzo (Italian pronunciation: [ˈɔrdzo], Italian for "barley", from Latin hordeum[1]), also risoni ([riˈzoːni], "big rice"), is a form of short-cut pasta, shaped like a large grain of rice. Orzo can be served alone, as a soup accompaniment, as part of a salad or pilaf or giouvetsi or baked in a casserole.
Similar products
Orzo is similar to Ptitim or "Ben Gurion Rice" in Israeli cuisine, κριθαράκι (kritharáki) ("little barley") in Greek cuisine, arpa şehriye in Turkish cooking, and lisān al-`uṣfūr ("songbird tongue") in Arabic cooking.
Preparation
Orzo is often boiled in Italian soups, like minestrone. It also is boiled and lightly fried, to resemble risotto.
References
<templatestyles src="Reflist/styles.css" />
Cite error: Invalid <references> tag; parameter "group" is allowed only.
<references />, or <references group="..." /><templatestyles src="Asbox/styles.css"></templatestyles>
 |
This Italian cuisine–related article is a stub. You can help Wikipedia by expanding it. |
