recipes

San Daniele Prosciutto 20 Minute Orzo

INGREDIENTS

• 3 large eggs (at room temperature)
• 1 1/2 cups of parmesan cheese
• 1 package of San Daniele® Prosciutto
• 1 large clove of garlic, grated
• 2 shallots finely chopped
• 2 Tbsp of olive oil
• 1/4 cup fresh basil chopped
• 2 Tbsp of fresh thyme leaves
• 1 Tbsp finely chopped chives
• 1 tsp crushed red pepper flakes
• 2 Tbsp of chopped parsley
• 2 1/2 cups of orzo pasta
• 3 1/4 cup of water
• 2 Tbsp of salted butter (at room temperature)
• Salt and pepper to taste
• 1 container of burrata cheese (at room temperature)
• Handful of fresh basil leaves for serving as desired

Directions

• Preheat oven to 400 degrees.
• Line a baking sheet with parchment paper and lay the prosciutto pieces side by side. Place in the oven and bake until the prosciutto is crispy, around 8 mins.
• In a medium sized bowl, whisk together the eggs, parmesan, garlic, thyme, parsley, chives and set aside.
• Heat the olive oil in a medium sized frying pan or skillet over medium heat.
• Add the shallots and cook, stirring with a wooden spoon until softened, about 2 minutes.
• Stir in the uncooked orzo pasta and toast for roughly 3 minutes.
• Add 3 1/4 cups of water, a pinch of salt, the red pepper flakes, reduce the heat to low and simmer for 8 minutes. Stir frequently to prevent from sticking. Cook orzo until al dente.
• Remove from heat and add the butter and then the egg mixture stirring continuously until the sauce has thickened.
• Top with crispy San Daniele® Prosciutto, freshly torn burrata cheese, basil leaves and a drizzle of your favourite olive oil.
• Serve immediately and enjoy!

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