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Sicilian Orzo Salad | Mediterranean & Fresh
(0)
30 min
Quick
Knuspr-Küche
Ein erfrischender sizilianischer Hauptspeisensalat mit zarten Orzo-Nudeln, knackigem Fenchel, saftigen Orangenfilets, Kalamata-Oliven und gerösteten Pistazien.
Preparation method
Preparation & Cooking
Cook the orzo pasta in a pot of plenty of boiling salted water according to package instructions until al dente, drain, rinse briefly with cold water, and toss with 1 tbsp olive oil so it does not stick together.
Wash the fennel, set aside the tender fennel fronds for garnish, remove the core, and thinly slice or shave the bulb.
Heat a pan without oil and toast the pistachios over medium heat for 2–3 minutes until golden brown and fragrant. Allow to cool on a plate and roughly chop.
Chef's tip
Preparation Tip: The salad can easily be prepared up to a day in advance. Fold in the rocket and crunchy pistachios just before serving so they stay crisp.
Variation Idea: For an even creamier touch, you can tear fresh Burrata or mild goat cheese over the salad instead of Parmigiano Reggiano.
Ingredients
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