Ingredients
- For Bechamel Sauce:
- 2 1/2 cups orzo
- 1/2 pound shitake mushrooms
- 2 stalks celery
- 1 bunch green onions
- 2-3 cloves garlic, finely chopped plus one crushed
- 2 to 3 stems parsley, finely chopped
- 4-5 leaves basil
- 2 tablespoons red wine vinegar
- 2 tablespoons plus 1 tablespoon olive oil
- 1 tablespoon freshly ground black pepper
- Salt to taste
- 2 tablespoons grated parmigiano reggiano
- 2 tablespoons slivered almonds
- 1/2 cup milk
- 1 tablespoon all purpose flour
- Salt to taste
- 1 teaspoon butter
Preparation
Step 1
Bechamel Sauce Preparation:
1. Melt butter in a heavy bottomed pan.
2 Add the flour little by lttle and mix well witha wooden spatula. Make sure the flour doesn't brown and no lumps are formed.
3. When bubbles start forming, start adding warm milk, a tablespoon at a time mixing constantly.
4. Once the milk is mixed throughly with the flour and butter, add the rest of the milk and stir slowly. Add salt. The sauce will begin to thicken after awhile.
5. Once it reaches a creamy consistency, remove it from the heat.
Orzo Preparation:
1. Cook the orzo according to the package directions with salt, a crushed garlic clove and a tablespoon of olive oil until al dente. Drain and keep aside.
2. Heat oil in a heavy bottomed pan.
3. Add the chopped garlic. Cook for about 30 seconds.
4. Add green onions and celery. Cook for about 1 minute.
5. Add the mushrooms and basil leaves. Add salt, papper and red wine vinegar. Cover and cook until the mushrooms are well done, about 10 minutes.
6. Add the cooked mushroom mixture to the cooked orzo and mix.
7. Pour the Bechamel Sauce to the pasta and mix well.
8. Top it off with slivered almonds, grated parmigiano reggiano and chopped parsley.