Sun Dried Tomato Black Olive And Mozzarella Orzo Gratin Recipes

SMOKED MOZZARELLA AND SUN-DRIED TOMATO CIGARS

Steps:

• Preheat the oven to 325 degrees F.
• Lay a sheet of phyllo dough on a clean dry work surface. Use a pastry brush to brush the phyllo sheet with melted butter. Fold the phyllo sheet in half lengthwise, resulting in a 12 by 8-inch rectangle. Brush the top of the phyllo with melted butter. Place a few slices of smoked mozzarella at a narrow end of the phyllo rectangle, leaving 1-inch on each side. Top the cheese with a few pieces of sun-dried tomatoes. Carefully roll up the phyllo dough into a cigar shape starting with the cheese and tomato end. About half way through the rolling, tuck in the 1-inch ends of the phyllo dough, and continue rolling. Place on a foil-lined baking sheet, seam side down, and brush the top with butter. Continue rolling the 5 remaining cigars. Bake until golden, about 25 to 30 minutes.
• Meanwhile, in a small ball jar or in a plastic container with a tight-fitting lid combine the extra-virgin olive oil, Proseco, cider vinegar, salt, and pepper. Shake well. Toss the Proseco vinaigrette with the field greens. Place the dressed greens on a serving platter or on individual serving plates.
• Slice the cigars into 2-inch pieces. Place atop the dressed field greens. Serve immediately.
• The baked cigars are about 1 1/2 inches in diameter. The flavor is great. YUM!!

BAKED TOMATO & MOZZARELLA ORZO

Steps:

• Heat oven to 200C/180C fan/gas 6. Tip the orzo into a medium casserole dish, then stir in the oil, red peppers, olives, chilli flakes and dried oregano. Tip in the chopped tomatoes, then refill the can halfway with water and pour that in too. Give everything a good mix, season, then cover and bake for 20 mins until the pasta is almost cooked. Take it out of the oven and give the orzo a stir. Remove the foil and return to the oven for a further 5 mins.
• Heat the grill to high. Take the orzo out of the oven and tear the mozzarella over the top, then grill until melted and bubbling. Serve with salad on the side, if you like.

ORZO WITH SUN-DRIED TOMATOES AND KALAMATA OLIVES

Steps:

• Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally until cooked through but firm to the bite, about 11 minutes. Drain.
• Mix orzo pasta, tomatoes, and olives together in a large bowl. Pour pesto over pasta mixture and stir to coat. Sprinkle Parmesan cheese over the pasta mixture; stir. Drizzle olive oil over the salad and stir to achieve your preferred moisture level.

ORZO WITH SUN-DRIED TOMATOES

Steps:

• Cook 1 cup orzo as the label directs. Drain, reserving 1/4 cup cooking water. Toss the orzo and cooking water with 2 cups baby arugula, 1/4 cup each chopped sun-dried tomatoes (not oil-packed) and parmesan, 2 tablespoons butter and 1 teaspoon lemon zest; season with salt and pepper.

SUN-DRIED TOMATO BASIL ORZO

Steps:

• Bring a large pot of lightly salted water to a boil. Add orzo and cook for 8 to 10 minutes or until al dente. Drain and set aside.
• Place basil leaves and sun-dried tomatoes in a food processor. Pulse 4 or 5 times until blended.
• In a large bowl, toss together the orzo, basil-tomato mixture, olive oil, Parmesan cheese, salt and pepper. Serve warm or chilled.

SUN-DRIED TOMATO ARTICHOKE BUTTONS

Steps:

• Preheat the oven to 250 degrees F. Line a baking sheet with parchment paper.
• Slice the ends off each tomato, cut them in half lengthwise and carefully remove the seeds. Put the tomatoes in a bowl, toss with the balsamic vinaigrette, and season with salt and pepper. Place the tomatoes cut side up on the baking sheet and roast for 3 hours. Transfer the tomatoes to a plate to cool. (Tomatoes can be made ahead and kept covered in the refrigerator for 2 days.)
• Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
• Put the artichoke bottoms into a bowl and toss with the lemon juice. Let sit for 5 minutes. Rinse the artichokes with cold water and pat them dry. Trim the bottoms so that they will sit flat and arrange on the baking sheet. Top each artichoke with half a roasted tomato, a mozzarella ball, and a teaspoon of pesto. Put them into the oven and roast for about 5 minutes. Serve immediately.

OVEN DRIED TOMATO AND BLACK OLIVE TIANS

Steps:

• Blanch the tomatoes in salted boiling water, remove, and shock in ice water. Peel the tomatoes and reserve the peel for the fried garnish. Cut each tomato into four pieces and remove the inner seed core. Season the tomatoes with salt, pepper, and extra virgin olive oil. Place the tomato slices on a meat rack, and bake for 1 hour in a 250 degree F oven. Remove the tomatoes from the oven and cool. When the tomatoes are cool, finely dice them and place on paper towels to dry. When drained, season the tomatoes with olive oil, salt, pepper and fresh thyme (you may need just a pinch of red wine vinegar to adjust acidity).
• In a food processor, add the Kalamata olives and puree to a paste. Remove and set aside.
• Place a layer of the tomato mixture into a 1-inch round ring mold and pack down. Place a very thin layer of black olive paste into the mold and pack down. Repeat 12 times. Finish with 1 more layer of tomato and pack down. Just before you are ready to serve, heat the tians through in a 300 degree oven.
• Preheat a fryer to 300 degrees F.
• Blot the reserved tomato skins with paper towels to dry them of any moisture. Place the skins in the oil and fry just until the water comes out and the skins are crisp and golden. Don't fry until the skins are brown, you still want a nice reddish color.
• Remove from the molds onto a chickpea shortbread and top with fried tomato skins.
• Mix together flours, salt, and cumin and sift. Cut cold butter into flour by hand. Cut chickpea puree into the mixture and add the egg. Mix just until a dough is formed. Wrap with plastic wrap and refrigerate overnight.
• Preheat oven to 325 degrees.
• On a lightly floured surface, roll dough out to 1/8-inch thick. With a 1 1/2 inch round cutter, cut out circles and place on a parchment lined sheet pan. Place in oven and bake until golden brown, about 15 minutes.

SUN-DRIED TOMATO, BLACK OLIVE AND MOZZARELLA ORZO GRATIN

Steps:

• 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 1/4 cup of the mozzarella cheese, basil and salt and pepper to taste. 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.

ORZO SALAD WITH SUN-DRIED TOMATOES

Steps:

• In a large saucepan, cook pasta in boiling water until just tender, about 8 minutes.
• Drain.
• Place garlic, salt, pepper, mustard and vinegar into a food processor.
• Process well.
• Add oil, process briefly until well blended.
• Pour over orzo while pasta is still warm.
• Add tomatoes to pasta along with olives and chopped parsley.
• Sprinkle with Parmesan cheese.
• Toss again and adjust seasonings, if necessary.
• Serve immediately, or refrigerate for later use (can be made earlier in the day).
• Best served at room temperature.