Squash & Chorizo Orzo
- serving for 2-3
- 1 hour
- oven, pan, blender
For Squash & Chorizo Orzo
Vegetables
large butternut 1 pc
garlic 1 bulb
olive oil 2 tbsp
sea salt & pepper
Meat
chorizo sausage 100 g
Orzo
orzo pasta 200 g
chicken stock/water
Cheese
soft goats cheese 1 tbsp
pecorino/parmesan cheese for grating
Directions
Chop most of the squash into chunky pieces and slice the top off the garlic then season with oil, salt and pepper
Roast at 200c for 30 mins until tender
Skin off the remaining squash and roughly dice squash and chorizo
Render fat out of chorizo on low heat then add squash until tender
Bring chicken stock to boil and cook the orzo until al dente and reserve some pasta water for blending
Blend the roasted skinless pumpkin, garlic and pasta water until smooth
Add the drained orzo and squash puree to the chorizo mix and stir through
Stir through the goats cheese and grate over pecorino to serve
Principles
- Pasta water: starchy water helps bind the sauce’s ingredients together
Notes
- 1 pound=16 ounces=453 g ; 1 tablespoon=15 g ; 1 teaspoon=5 g
- Uncooked pasta per portion:
60-100 g of dried pasta ; 70-120 g of fresh pasta ; 100-130 g of gnocchi ; 120-150 g of filled pasta - Orzo: a thin, oval, rice-shaped pasta
- Emulsion: mixture of two or more immiscible liquids that are dispersed and stabilized by an emulsifying agent
- Better let your sauce wait for pasta instead of pasta wait for the sauce
- Good pasta: al dente(or to your desired texture), well-seasoned(balanced flavor), proper sauce coating(emulsified sauce)
credit to chefthombateman