Orzo with courgettes and grana padano recipe | Nigel Slater

Here, the grains are held together with grated cheese. I have suggested the mild and nutty grana padano for a change. Use parmesan if you can't track it down.

Enough for 4

orzo 300g
pancetta in one piece, 150g
a large onion
olive oil 2 tbsp
white wine 250ml
courgettes 4 medium
grana padano or parmesan 50g, very coarsely grated

Bring a deep pan of water to the boil, salt generously, then add the orzo and boil for 9 minutes or until it is approaching softness. It should retain a certain bite. Drain.

Cut the pancetta into large dice. Peel and chop the onion. Fry it with the pancetta in the olive oil in a shallow, heavy-based pan over a moderate heat for 15 minutes, stirring regularly, till the onion is soft and translucent and the fat on the pancetta is pale amber.

Pour in the wine, turn up the heat slightly, then bubble till reduced by half.

Cut the courgettes lengthways, then into thick slices, and add to the pan. Season with salt and black pepper and continue cooking for 8 to 10 minutes, until the courgettes are tender.

Stir in the drained orzo and the grana padano or parmesan. The cheese should melt slightly, bringing the whole dish together.

Nigel's new book, Kitchen Diaries II, is published by Fourth Estate at £30. To order a copy for £19.99 (including free UK mainland p&p), go to guardian.co.uk/bookshop or call 0330 333 6846.

Thanks to guardian.co.uk who have provided this article. View the original here.


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