Barilla for Professionals

PORCINI CHICKPEA ORZO CAKES WITH TOMATO PEPPER SAUCE

Servings
2
Difficulty level
Medium

INGREDIENTS

Chickpea Orzo Cakes:

  • 1/2 c Barilla Chickpea Orzo
  • 1 Tbsp Porcini Powder
  • 1 Tbsp Chopped Garlic
  • 50 g Grated Parmesan
  • 2 Tbsp Olive Oil
  • To taste Salt and Pepper
  • 2 c Chicken Stock or Vegetable Stock
  • 1/4 c Diced Onion
  • 22 g Boursin
  • 1 1/2 Tbsp Unsalted Butter
  • 1 1/2 Tbsp Chopped Parsley

Tomato and Red Pepper Sauce:

  • 320 g Canned San Marzano Tomatoes
  • 15 g Chopped Garlic
  • 50 g Diced Onion
  • 50 g Feta
  • 1 tsp Crushed Red Peppers
  • 1/2 ea Lemon Juice
  • 190 g Roasted Red Peppers
  • 60 g White Wine
  • 50 g Goat Cheese
  • 6 g Anchovy Paste
  • 1/2 Tbsp Dried Oregano

PREPARATION

  1. 1.ORZO CAKE METHOD OF PREPARATION: (THE ORZO CAKE IS MADE IN THE STYLE OF RISOTTO): Place the chicken stock and porcini powder in a separate saucepan and turn the heat to simmer on low.
  2. 2.In a non-stick pan set at medium high, add the olive oil to the pan and saute the onions until translucent. Add the Garlic and dry pasta and fry for about 30 seconds to 1 minute until toasted. Be careful not to burn.
  3. 3.Add the white wine to deglaze the pan, and then add ⅓ of the chicken stock to the pan.
  4. 4.Turn down the heat to a steady heavy simmer and stir frequently until the liquid is almost completely dissolved (about 3-4 min.)
  5. 5.Add the next ⅓ of chicken stock and stir frequently until the liquid is almost completely dissolved. Repeat process with final ⅓.
  6. 6.Turn heat to low and finish by adding the butter, parmesan, boursin and parsley. Season to taste.
  7. 7.Transfer mixture to a small sheet pan and form into 1 inch thick cake. place in the cooler and let it cool completely.
  8. 8.To heat: Cut the cake into desired shape and fry in olive oil in a shallow pan until crispy. Flip over and repeat to the opposite side.
  9. 9.TOMATO AND RED PEPPER SAUCE METHOD OF PREPARATION: In a saucepan, on medium high heat, saute the onions and garlic until caramelized. Next add the red pepper flakes, stir, and then deglaze the pan with white wine. Turn the heat down to a simmer.
  10. 10.Add the remaining ingredients and simmer on low for about 20-30 minutes stirring frequently.
  11. 11.Transfer this mixture to a blender and blend until completely smooth. Season to taste.

CHEF'S NOTE

Ian Ramirez

This cake can be served with any animal or fish protein or used as a Center of the plate for a plant forward dish with vegetables. This sauce pairs perfectly with the orzo cake and lends itself to some Greek influence with the lemon and oregano flavors. You can use any type of animal protein or plant based protein with this dish. I would suggest garnishing it with caramelized, pearl onions and mushrooms. The dish pictured below is shown plated using a prosciutto wrapped chicken roulade.

https://www.barillaforprofessionals.com/en-us/recipes/porchini-chickpea-orzo-cakes-with-tomato-pepper/