Saturday 31 March
Orzotto is to orzo "barley" as risotto is to riso "rice." We coined it, so we thought, to describe this dish from the April 2007 Gourmet, but it turns out to be a real Italian word, and perchè no?
Here's the link.
We admired the determination to get every last drop of asparagussy (asparaganserine?) goodness, and liked everything about it but the hazelnuts, which fought with the subtlety of the flavors and added an unnecessary extra chewiness to an already pleasantly chewy dish. Also note, if you're going to puree the asparagus in the food processor anyways, just toss the garlic in first, with a pinch of kosher salt to help it grind (acts as grit and absorbs the garlic juice).
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