Sun-Dried Tomato, Black Olive And Mozzarella Orzo Gratin

Recipe Ingredients

1/2 lb	227g / 8oz	Orzo
1 cup	62g / 2.2oz	Minced onion
1/2 cup	73g / 2.6oz	Diced fennel
2 tablespoons	30ml	Unsalted butter
1		Plum tomatoes - (16 oz) - drained, chopped
1 cup	237ml	Light cream - combined with
1 tablespoon	15ml	Flour
1 tablespoon	15ml	Minced fresh rosemary
		(or 1 tspn dried rosemary, crumbled)
2/3 cup	41g / 1.4oz	Sliced sun-dried tomatoes
1/3 cup	78ml	Sliced pitted oil-cured olives
1/2 lb	227g / 8oz	Fresh Mozzarella - diced
2 tablespoons	30ml	Minced fresh basil
1/3 cup	78ml	Freshly-grated Parmesan

Recipe Instructions

Preheat oven to 400 degrees. In a pot of boiling salted water cook the orzo until al dente and drain. Transfer to a large bowl.

In a large skillet cook the onion and fennel in the butter over moderately-low heat, covered, for 5 minutes. Add the tomatoes, cream mixture, rosemary and salt and pepper and simmer the mixture for 5 minutes. Add the vegetables to the bowl containing the orzo and stir in the sun-dried tomatoes, olives, all but 1/

Transfer the mixture to a buttered 1-quart baking dish and sprinkle with the remaining Mozzarella and Parmesan. Bake for 30 minutes, or until golden brown.

This recipe yields 4 to 6 servings.

Source:
PASTA MONDAY TO FRIDAY with Michele Urvater - From the TV FOOD NETWORK - (Show # PS-6528 broadcast 07-12-1998) - Downloaded from their Web-Site - http://www.foodtv.com

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