HUNGRY GERALD

Orzo is the tiny, tear shaped pasta much used in Greek (and also) Italian cuisine. It is a great favorite of HG. This makes HG the target of sharp criticism by Massimo R., HG’s son-in-law and the distinguished Professor of Italian Studies at Brown University. Ever tactful, Professor R. does not launch a frontal attack on the pasta product but only comments: “It’s okay in soup.” Right. A bowl of steaming chicken broth with a nice dollop of Orzo, enriched by a beaten egg, flavored with spoonfuls of Parmesan, dusted with a few grinds of black pepper—-that’s a soup which will make sneezing and coughing bearable. (HG’s daughter-in-law Exquisite Maiko also spurns orzo commenting that it is a pasta pretending to be rice) But, HG fancies Orzo in many other dishes. Last night, BSK sautéed chopped Vidalia onions with oyster mushrooms from the Santa Fe Farmers Market and added it to Orzo. This accompanied chicken breasts done in the Milanese style. (The chicken breasts were pounded thin. Dunked in beaten egg. Rolled in Panko crumbs. Sauteed in canola oil. Moistened with a squeeze of lemon juice. Crisp and greaseless wonders). Mache salad completed the dinner. HG likes Orzo doused in melted butter and Parmesan. Orzo topped with salty Feta cheese and fruity olive oil is a treat. And, as a breakfast treat, HG devours a bowl of Orzo with sour cream, black pepper and sea salt. HG does not like to joust with Massimo R. on matters culinary or intellectual. But, on the issue of Orzo, HG stands firm. Orzo enhances much more than soup.

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.