Artichoke & Roasted Tomato Orzo | Barilla for Professionals USA
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Artichoke & Roasted Tomato Orzo recipe from Barilla. Flavorful and nutritious dish for all kitchens.
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Cooking tools:
- Rondeau
- Oven
- Baking sheet
- Parchment paper
- Cooling rack
- Pot
- Stove
- Fine-mesh sieve
- Wooden spoon
- Chef's knife
- Cutting board
- Grater
- Measuring cup
- Measuring spoon
- Spatula
- Colander
- Peeler
Ingredients
- 3 pounds Barilla Orzo
- 1 1/2 pounds cipollini onions, peeled, halved
- 3/4 cup garlic cloves, sliced
- 3/4 cup ground black pepper
- 6 pounds assorted baby tomatoes, halved, oven roasted
- 7 1/2 cups unsalted chicken or vegetable stock
- 1 1/2 cups extra virgin olive oil
- 6 pounds baby artichokes, cleaned, quartered
- 1 1/2 teaspoons kosher salt
- 3/4 cup loosely packed basil chiffonade
- 1 1/2 teaspoons red chile flakes
- 7 1/2 cups whole milk
- 2 tablespoons kosher salt
- 1 1/2 pounds grated pecorino sardo, or other semi-firm cheese
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