The Deft Palate Recipes

Orzo with roasted peppers, olives and goat cheese

Sometimes I feel like the only person who can't roast peppers properly. I get nervous that they're getting too dark, and I pull them out. 20 minutes of steaming later, I discover that I can't get the skins off. I will just try to pretend that I left the skins on to give them a little more bite.

Orzo with Roasted Peppers, Olives, and Goat Cheese
adapted from Wolfgang Puck
Serves 4 as a main course

2 red bell peppers
2 yellow bell peppers
2 tablespoons olive oil, plus more for garnish
1/2 medium yellow onion, finely diced
1 clove garlic, diced
12 ounces orzo
1/4 cup chopped kalamata olives in oil, drained, plus more for garnish
3 ounces goat cheese, crumbled
Salt and freshly ground black pepper
1/3 cup pine nuts, toasted, for garnish

Roast the peppers over the flame of a gas burner, on a hot grill, or under the broiler, until the skin is black and charred. Remove from the heat and place in a large bowl. Cover with plastic wrap and let sit until cool enough to handle, about 15 to 20 minutes. With clean paper towels, wipe off the skin. Remove the stems and seeds and discard. If necessary, briefly rinse under cold water to remove any remaining charred skin. Dice the roasted peppers and set aside.

In a large pot, bring salted water to a boil. Heat a large saute pan over medium-high heat. Add the olive oil. When the oil is hot, add the onion and garlic and cook just until translucent, but not browned, about 5 minutes. Add the reserved peppers and saute for 3 minutes.

Blanch the orzo in the boiling water for 8 minutes, or until al dente. Drain the orzo, reserving the pasta water, and add to the pepper mixture. Add 1/4 cup pasta water at a time if the mixture is too thick. Stir in the olives and goat cheese and mix until the goat cheese is melted. Season with salt and pepper, to taste. Thin with pasta water if the mixture is too thick.

Garnish with toasted pine nuts.

posted by Mary at 10:46 PM