A gift for new customers
Tap the coupon – we'll add the discount for your first order straight to your basket.
Valid for your first order.
Summer orzo salad with burrata and roasted tomatoes
(0)
Under an hour
Rohlík vaří
Svěží letní salát, ve kterém se snoubí al dente uvařené orzo, sladká pečená cherry rajčata a krémová burrata. Piniové oříšky a kapka balzamikového krému dodají pokrmu tu pravou italskou eleganci. Hotovo za necelou hodinu a skvělé jako lehký oběd i večeře.
Preparation method
Preparation
Preheat the oven to 200 °C. Cut the cherry tomatoes in half, spread them on a baking sheet lined with baking paper, drizzle with half of the olive oil, season with salt and pepper. Bake for 15–18 minutes until the tomatoes soften and start releasing their juices.
In a large pot of salted boiling water, cook the orzo according to the package instructions until al dente (approx. 8–9 minutes). Drain and let cool slightly.
Briefly toast the pine nuts in a dry, hot pan until golden brown, shaking constantly to prevent burning, and remove from the heat.
Chef's tip
Always add the burrata at the very end and serve it at room temperature – this brings out its creamy flavor.
Do not overcook the orzo, as it will swell slightly more after cooling. It is therefore ideal to undercook it slightly.
55 min
Under an hour
