Sausage and greens orzo with a pangritata
A delicious, easy, and filling meal that’s made in one pot and ready in just 30 minutes!
INGREDIENTS - ORZO
Leftover pigs in blankets or some bacon and sausages
1 tsp smoked paprika
1 courgette, chopped
A handful of green beans, halved
1 litre water, with a stock cube or pot dissolved
100g baby spinach
½ lemon, juiced
Salt and pepper
Grated cheese, to serve
INGREDIENTS - PANGRITATA
Hunk of bread, pulled apart into small chunks
30ml olive oil
1 clove garlic
Fresh or dried thyme
A good amount of salt
Preheat the oven to 180c.
Separate the bacon from the sausages and fry in a hot pan with a good grind of pepper, until the meat is nicely brown. Add the smoked paprika, the leek, the courgette and the green beans and cook for a few more minutes.
Add the orzo and the stock, bring to the boil and then put in the oven with a lid on for 20 - 25 minutes.
Take the dish from the oven, stir through the spinach, a squeeze of lemon and some salt and pepper. Top with grated cheese.
For the pangritata, start by heating the oil in a pan. Grate the garlic across the torn bread, sprinkle over the salt and drop into the pan. Add the thyme and fry until the bread browns and becomes crispy. Add a little more oil if necessary.
Serve with the orzo.