Critically acclaimed chef Maria Loi shares the secrets of Mediterranean cuisine as she takes viewers island hopping across Greece on The Life of Loi: Mediterranean Secrets. In Season One’s “The Miracle Ingredient: Tomato Paste,” Loi visited the Papantoniou Museum in Nafplio where she learned about the iconic Kyknos brand of tomato paste, and then collaborated with Chef Cesare Casella to create this stunning orzo and tomato dish.
Serves 2-4
INGREDIENTS
- 1 celery stalk, diced small
- 1 carrot, diced small
- 1 medium red onion, diced small
- 4-5 tablespoons extra virgin olive oil, plus extra for serving
- 1 tablespoon tomato paste
- 1 (28-ounce) can whole peeled tomatoes
- Salt and pepper
- 8-16 oz orzo pasta
- Pinch of Greek oregano
- Half a sprig fresh rosemary (optional)
- Half a sprig fresh dill (optional)
- Feta cheese, for garnish
TO PREPARE
STEP ONE. Add onion, carrot, and celery to dry, medium saucepan over medium heat. Add oil and stir to combine. Cook 3-4 minutes.
STEP TWO. Add tomato paste. Stir to fully combine. Cook 2-3 minutes. Add canned tomatoes and juice. Cook for 5 more minutes. Season with salt and pepper to taste.
STEP THREE. Add orzo and oregano. Add rosemary and dill, if using. Stir frequently.
STEP FOUR. Cook until al dente (or desired temperature). Remove from heat.
STEP FIVE. Garnish with feta cheese and drizzle with olive oil as desired.
