Salami Orzo + Tomato Butter | We’ve kinda fallen in love with salami. We’re not going to lie. It’s that cured salty, meaty goodness that adds an awesome texture and complexity to any dish. We use it in everything from salads to pasta fillings, and are ALWAYS asked what that little secret ingredient is! Well, we make it obvious here – and when we combine it with pasta, mozzarella, roasted garlic and compound butter, then things get only better baby…
* You can make the Tomato Butter way in advance, just let it come to room temperature before you serve.
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- Butter - 5 tablespoons, softened
- Ketchup - 1 tablespoon
- Sriracha - ½ teaspoon
- Granulated Garlic - ⅛ teaspoon
- New Mexico Chili Powder - ⅛ teaspoon
- Pepper - ⅛ teaspoon
- Salt - ⅛ teaspoon
- Extra-Virgin Olive Oil - 1 ½ tablespoons
- Dried Orzo Pasta - 8 ounces
- Ciliegine Mozzarella Balls - 14
- Vermouth - ¼ cup
- Chicken Stock - ¾ cup
- Salami - ⅓ cup, brunoise
- Hearts of Palm - ⅓ cup, brunoise
- Grape Tomatoes - ⅓ cup, fileted, brunoise
- Shallot - ½ cup, finely minced
- Roasted Garlic - 2 teaspoons
- Capers - 2 tablespoons
- Parsley - 2 tablespoons, finely minced
- Lemon Juice - 1 teaspoon
- Dijon Mustard - 2 teaspoons
- Paprika - ¼ teaspoon
- Pepper - ⅓ teaspoon
- Salt - ¾ teaspoon
- Mixing Bowl - small
- Rubber Spatula
- Sauce Pot
- Saute Pan - medium
- Wooden Spoon
- Ok, let's make the tomato butter first. Toss the butter in the bowl, put it on the counter, and let it soften at room temperature.
- Then add all the rest of the ingredients, stir well, season to taste, and set aside. That's it!
- Filet your tomatoes (i.e. cut out the seeds), then cut up the flesh.
- Cut up your shallot too and get the rest of your ingredients together.
- Fill your sauce pot with 5 inches of water, salt it heavily, and bring it to a boil over high heat.
- Pour in the orzo, turn the heat down to medium, give it all a stir and cook until al dente - about 9 minutes.
- Go ahead and strain the orzo and add it back to the empty sauce pot. Toss it with the olive oil and a tablespoon of the tomato butter and set the pot aside in a warm place. Phase 1 complete.
- Now for phase 2 - the sauce. Melt 2 tablespoons of the tomato butter in the saute pan over medium-high heat. Let it get hot and bubbly.
- Then toss in the salami, tomato, shallot and a small pinch of the salt. Saute it all until it starts to soften - about 3 minutes.
- Then add the hearts of palm, roasted garlic and capers, stir it all well, then saute for another minute or until fond starts to form on the bottom of the pan.
- Then deglaze with the vermouth and cook until all the alcohol is cooked off - about 3 more minutes.
- Now stir in the stock, dijon, lemon juice, paprika, pepper and the rest of the salt. Bring it all to a rapid simmer, lower the heat to medium, and reduce the sauce by half - about 5 minutes.
- Then stir in the mozzarella balls and parsley, season to taste, then pour the sauce all over the orzo. Stir it well (but gently).
- Get your favorite warmed serving bowls ready to go.
- Spoon a portion of orzo into each one.
- Garnish with any extra parsley and a pinch of paprika. Dig in!
* This tomato butter is awesome and goes great on fish too.
* Serve this pasta right away. The longer orzo waits, the more starches develop, and the stickier it gets.
* This is a cool appetizer dish when you're in a hurry, so give it a test-drive.
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