Born and bred in Italy, an authority on many aspects of Italian culture and cuisine, HG’s son-in-law, Profesore/Dottore Massimo R., a distinguished academic, dismisses orzo, one of HG’s favorite pasta shapes. “Only in soup,” declares Massimo. Yes, it’s great in soup. BSK makes a delicious egg drop soup in the Roman style to which HG likes to add orzo and a topping of grated parmesan and ground pepper. But, HG likes to accompany almost everything — fish, meat, grilled vegetables — with a steaming bowl of orzo. A favorite orzo preparation is mixed with fried onions and mushrooms (plus garlic and olive oil, of course). HG also loves it mixed with anchovies and capers. HG even likes orzo for breakfast with a few pats of butter and a dollop of Greek yogurt (better than oatmeal but not as healthy). HG bows to Profesore/Dottore’s judgment on Pirandello, Palladio, Giotto, etc. but when it comes to his denigration of orzo, HG must respectfully disagree.
As a side-note HG’s daughter-in-law Exquisite Maiko, one of the great chefs walking this earth, also disparages orzo as a pasta “pretending to be rice” and ending up with neither of the great qualities of rice nor pasta. Once again, HG will happily fress on EM’s heavenly tempura while keeping a warm bowl of orzo on his table. “More for me!” says HG.
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