A few nights ago, I made Orzo with Sausage, Peppers and Tomatoes. It was orzo pasta (obviously), some Italian turkey sausage, tomatoes and jarred fire roasted red peppers. It was pretty good right after I made it, but turned a little strange the next day.
This is the first time I've ever seen a recipe that directs you to boil the pasta in a water/chicken broth combo. I assumed it would add a little flavor to the pasta, and thought it was a brilliant idea! That is, until I saw the very weird filmy substance that appeared on top of the water. You had to reserve the cooking liquid and use it to make the pasta a little saucier. That was actually a technique that the chefs used at our cooking class in Italy, so it seemed o.k. But as that water cooled a little while I put together the rest of the ingredients, it got a film on top of it, and it turned very thick.
But, I carried on and ate the dish, and was pleased with it.
However, the filmy, thick water proved to be a detriment the next day when I went to eat some leftovers for lunch. It had congealed into one Gladware-shaped brick! Even after heating it in the microwave, it was hard to get it to loosen up. I added some hot water to it, which helped. It still tasted pretty good, at least, it was just kind of strange.
Katie made almost the exact same thing the other night. Except with penne and no tomatoes. It was really yummy. And it actually tasted even better the next day for lunch. I'm not sure if she used the water/broth combo though.
ReplyDeleteHave I mentioned how much I love that you're doing this? Because I do.