🍝 Pasta & noodles
Super green orzo with garlicky mushrooms and a poached egg
Green swamp magic, but delicious
⏱️ Time estimate: about 45 minutes
Orzo cooked in stock gets stirred with a cavolo nero purée and mascarpone, then topped with buttery garlicky mushrooms, parmesan, chili flakes, and a poached egg.
Ingredients
For the mushrooms
- 2 tablespoons olive oil
- 600 grams mushrooms, sliced
- 20 grams butter
- Salt and pepper
- 2 cloves garlic, crushed
- 1 handful parsley, chopped
- Juice of 1/2 lemon
For the orzo
- 700 milliliters stock
- 200 grams cavolo nero, stems and leaves separated
- 240 grams orzo
- 1 tablespoon olive oil
- 1 clove garlic, crushed
- 2 tablespoons mascarpone
- 2 eggs
- Finely grated parmesan
- Chili flakes
Instructions
- Cook the mushrooms. Brown the mushrooms in olive oil with salt and pepper, then add the butter and garlic. Stir in parsley and lemon juice at the end.
- Cook the stems and orzo. Simmer the cavolo nero stems in the stock until tender, remove them, then cook the orzo in the same stock until most of the liquid is absorbed.
- Make the green sauce. Sauté the cavolo nero leaves with olive oil and garlic until soft. Blend them with the cooked stems and about 50 milliliters water until smooth.
- Finish the orzo. Stir the green mixture and mascarpone into the cooked orzo. Taste and season.
- Poach the eggs. Poach the eggs in gently simmering water until the whites are set and the yolks are still runny.
- Serve. Spoon the orzo into bowls and top with parmesan, mushrooms, the poached egg, salt, pepper, and chili flakes.