Orzo

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Orzo
Orzo.jpg
Uncooked orzo
Alternative names Risoni
Type Pasta
Place of origin Italy
Cookbook: Orzo  Media: Orzo

Orzo (Italian pronunciation: [ˈɔrdzo], Italian for 'barley', from Latin hordeum[1]), also risoni ([riˈzoːni], 'big rice'), is a form of short-cut pasta, shaped like a large grain of rice. Orzo can be served alone; as a soup accompaniment; as part of a salad, pilaf, or giouvetsi; or baked in a casserole.

Similar products[edit]

Orzo is essentially identical to κριθαράκι (kritharáki, "little barley") in Greek cuisine, arpa şehriye ("barley noodle") in Turkish cooking, and لسان العصفور (lisān al-`uṣfūr, "songbird tongue') in Arabic cooking. In Spain, the equivalent pasta is called piñones. Confusion may arise from the fact that piñones is also the Spanish word for pine nuts. Ptitim (Hebrew: פתיתים‎, literally "flakes") in Israeli cuisine are similar, but are typically spherical or spheroid rather than grain-shaped.

Preparation[edit]

Orzo is often boiled in Italian soups, like minestrone. It also is boiled and lightly fried, to resemble risotto.

See also[edit]

References[edit]