Revision as of 13:54, 8 July 2024 editOxbowa (talk | contribs)36 edits Undid revision 1233326019 by JackkBrown (talk)Tag: Manual revert← Previous edit | Revision as of 13:54, 8 July 2024 edit undoJacktheBrown (talk | contribs)Extended confirmed users, Pending changes reviewers, Rollbackers76,933 edits Undid revision 1233325765 by Oxbowa (talk) This information was there before you deleted/changed it, so you should first discuss it on the discussion page. I am Italian, and I have no right to own this page, but I have more knowledge than you, because it is an Italian foodTags: Undo Reverted Mobile edit Mobile app edit Android app editNext edit → | ||
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Revision as of 13:54, 8 July 2024
Type of pasta For other uses, see Orzo (disambiguation).Uncooked orzo | |
Alternative names | Risoni |
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Type | Pasta |
Place of origin | Mediterranean Basin |
Orzo (/ˈɔːrzoʊ, ˈɔːrtsoʊ/, Template:IPA-it; lit. 'barley'; from Latin hordeum) is a form of short-cut pasta shaped like a large grain of rice. Orzo is traditionally made from flour, but it can also be made of whole grain. It is often made with semolina, a type of flour made from durum wheat.
The name orzo is common for this pasta shape in North America, but less so in Italy, where the word usually still means 'barley'.
Preparation
There are many different ways to serve orzo. It can be an ingredient in soup, including avgolemono, a Greek soup, and in Italian soups such as minestrone. It can also be part of a salad, a pilaf, or giouvetsi, or baked in a casserole.
It can also be boiled and lightly fried, to create a dish similar to risotto.
When the pasta is made, orzo can be colored by saffron, chilies, and black beans to yield yellow, orange, or black pasta.
Other names
Orzo is essentially identical to the κριθαράκι (kritharáki, lit. 'little barley'), or μανέστρα (manestra when in soup) in Greek cuisine, arpa şehriye (lit. 'barley noodle') in Turkish cooking, and لسان العصفور (lisān al-ʿaṣfūr, lit. 'sparrow tongue') in Egyptian cooking. In Spain, the equivalent pasta is called piñones (also the Spanish word for pine nuts, which orzo resembles). Ptitim is a rice-grain-shaped pasta developed in the 1950s in Israel as a substitute for rice.
It is also part of the traditional cuisine of the east of France, from Lorraine to Provence, where orzo is called pépinettes or riewele depending on the region. In Alsace, orzo is typically served in a chicken broth.
See also
Media related to Orzo at Wikimedia Commons
References
- "ORZO". Cambridge Advanced Learner's Dictionary. Cambridge University Press. Retrieved February 10, 2019.
- "Orzo". Collins English Dictionary. HarperCollins. Retrieved February 10, 2019.
- "orzo". Merriam-Webster.com Dictionary. Merriam-Webster. Retrieved February 10, 2019.
- ^ Gadsden Times. Gadsden Times.
- The Times-News. The Times-News.
- Gadsden Times. Gadsden Times.
- Spokane Chronicle. Spokane Chronicle.
- Alfaro, Danilo. "What Is Orzo? Cooking and Recipes". The Spruce Eats. Retrieved 9 July 2020.
- Kang, Kiran (17 September 2022). "What is Orzo and how to prepare". Archived from the original on 1 April 2023. Retrieved 17 September 2022.
- Bangor Daily News. Bangor Daily News.
- "Spicy ptitim (Israeli couscous)". Cafe Liz. 2012-07-30. Retrieved 2024-07-08.
- "Riewele soupe | Pâtes Grand-mère". www.patesgrandmere.com. Retrieved 2024-07-08.
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