Whip up a traditional dish with a twist this St Patrick’s weekend with this modern take on the homegrown classic from Donegal chef Brian McDermott.
Fifteen-Minute Orzo Pasta with Bacon and Cabbage
I’ve fallen in love with orzo pasta. It’s easy to cook, looks like rice and allows me to cheat and make a poor man’s risotto. This recipe is designed to enable you to cook a tasty dish in 15 minutes.
300g orzo pasta
6 rashers dry-cured bacon
4 cloves of garlic, sliced
2 sprigs of fresh thyme
Freshly ground black pepper
3 leaves cabbage/kale
80g Parmesan cheese, grated
To serve: 10g Parmesan cheese, grated
Handful of fresh basil
1. Add the orzo pasta to a pot of boiling water and cook for 8 minutes.
2. While the pasta is cooking, slice the bacon into strips.
3. Heat a drizzle of rapeseed oil in a frying pan then add the garlic followed by the bacon. Cook for a few minutes then drop in the thyme and a sprinkle of black pepper.
4. Roll the washed cabbage or kale leaves and shred. Add to the pan and cook for 2 minutes, then add the butter and cream and simmer for 3 minutes.
5. Drain the pasta and add another drizzle of rapeseed oil. Combine the pasta with the bacon and cabbage or kale in the pot. Add the grated Parmesan and lightly stir.
6. Serve in pasta bowls with more Parmesan and some basil leaves sprinkled on top.
For a slightly spicier dish, replace the bacon with chorizo or try adding some diced red peppers and chopped basil.
Recipes extracted from Traditional Irish Cooking for Today by Brian McDermott, with photographs by A Fox In The Kitchen, published by The O’Brien Press at €9.99
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