Crispy Prosciutto & Lemon Orzo
Weeknight meal or backyard barbecue APPROVED! Delicious and light – PERFECT FOR SPRING!
Ingredients
- 2 cups orzo pasta
- 4 lemons, zested + juiced
- 8oz thinly sliced prosciutto, cut/torn in half (length wise)
- 2 cups frozen peas (or fresh if you can find them)
- 1 cup cherry tomatoes, halved
- 1/2 cup fresh parsley, roughly chopped
- 2 burrata balls, ripped apart
- 1 cup shaved Parmesan cheese
- 1/3 cup slivered almonds, toasted
- 4 Tbsp Stock Market Milanese Gremolata Extra Virgin Olive Oil
- 4 cloves garlic, minced
- Jacobsen’s Italian Sea Salt, to taste
- Jacobsen’s freshly ground black pepper, to taste
Directions
Preheat oven to 400°F. On a baking sheet lined with parchment paper, drop prosciutto slices onto sheet in like clumps/balls; bake until crispy (about 10-15 minutes or so).
In a large skillet, heat Stock Market Milanese Gremolata Extra Virgin Olive Oil over medium heat. Add minced garlic and sauté until fragrant (about 2 minutes or so).
Bring a medium pot of water to a boil; salt the water with some Jacobsen’s Italian Sea Salt – add orzo, and cook according to package instructions until al dente; just before the orzo is done, add the frozen peas to cook them just a bit. Drain the cooked orzo and peas together, add them to the skillet with the sautéed garlic; stir in lemon juice, lemon zest, cherry tomatoes, and chopped parsley.
Crumble the crispy prosciutto over the orzo mixture; add the shaved Parmesan cheese, broken apart burrata balls, toasted slivered almonds, and season with Jacobsen’s Italian Sea Salt and freshly ground black pepper to taste – mix gently; serve warm.
Enjoy!
