My mother’s recipe binder is one of the most treasured items I have of hers. It was one of the first things I brought home with me. I’ve been pouring through it whenever I feel like I need to be close to her. It’s filled with food stains and notes. A lot of recipes are written out in her handwriting that I had such a hard time forging (always). There are quite a few recipes clipped from old newspapers, now yellowed with age. The most trusted recipes seem to be the ones where my mom put those sticker reinforcements around the fraying binder paper holes. My mother always taught us to mend what we had, not immediately seek out its replacement.
When I saw this recipe for Orzo with Pancetta and Pine Nuts, I was transported back in time. It was a dish my mom made for their company a few times. I know exactly where I was sitting at the table eating a big bowl of this orzo. YOUNG TRACY FREAKING LOVED IT.
It wasn’t part of our regular meal routine (my dad was always watching carbs) so I always looked forward to this orzo dish coming up when my parents were entertaining.
The only thing I feel sad about is that I don’t remember what she served it with… Whatever it was, it was definitely overshadowed by the orzo.
Here’s something I definitely learned from my mom–
Entertaining doesn’t always have to mean you have to attempt something super complicated and fancy. Sometimes simple recipes that have stood the test of time are enough. That and a good conversation can help whoever you share a table with.
Let’s gather ingredients:
Crisp the pancetta & drain.
Add the pine nuts! Cook fast and drain. You want them lightly browned.
Orzo goes in next.
We just want to kinda toss it in the oil.
Now we’re ready to cook!
We add salt, pepper, and fresh oregano.
We simmer covered until all of the broth is absorbed.
The marriage of many beautiful things!
Give it a good stir. Season with salt & pepper.
Scoop it into bowls. Good things are eaten out of bowls.
Additions that are nice include lemon squeeze & maybe some fresh arugula.
It’s both rich and light. The orzo makes it delicate and you’ll love all of the bits of pancetta and pine nuts speckled throughout.
It feels like a hug.
Orzo with Pancetta and Pine Nuts
.
serves 4
recipe from Nuts by Simon & Schuster
- 4 oz. chopped pancetta
- 2 tablespoons olive oil
- 1/2 cup pine nuts
- 1 cup orzo
- 2 cups chicken broth
- 1 1/2 teaspoons chopped fresh oregano
- salt & freshly ground black pepper to taste
- lemon juice, for serving
Saute pancetta in olive oil in a medium-sized saucepan over medium heat until lightly browned. Remove with a slotted spoon to paper towels to drain.
At the pine nuts that to the pan and sauté, stirring constantly, until browned, about 1 to 2 minutes. Remove with a slotted spoon and set on a paper towel to drain. Add the orzo to the pan and sauté for about one minute, stirring constantly.
Add the broth, oregano, salt-and-pepper, then bring the mixture to a boil. Lower the heat, cover the pan and simmer for 12 to 14 minutes until broth is absorbed. Remove the pan from the heat. Return the pancetta and pine nuts to the pan. Toss and serve.
For a brighter note, squeeze lemon juice on top.
