Greek carbonara orzo with dried salami and calamari
1 small package orzo
¼ cup plus 4 tablespoons olive oil divided
1 small dried salami, diced small
1 onion, finely chopped
1 glass white wine
½ cup water
½ cup heavy cream
1 tablespoon turmeric
¾ Cup Grated Graviera Cheese
Salt & Pepper
1 pound calamari, cleaned and sliced into rings
1 bunch basil, finely chopped
Zest of 1 lemon
Juice of ½ lemon
¼ cup Kalamata olives, pitted and sliced
Pairs Well With
Step 1 :In pot of salted water, par boil the orzo until al dente
Step 2 :In large saute pan over medium high heat, saute finely chopped onion and diced salami in 4 tablespoons olive oil until translacuent.
Step 3 :Deglaze with white wine and bring to a simmer
Step 4 :In small bowl beat eggs and set aside
Step 5 :Add turmeric, salami and water to sauted onions and bring to a boil.
Step 6 :Add par boiled orzo, stir well and continue to cook for 3-4 minutes stirring continually until done.
Step 7 :Remove from burner, add lemon zest, basil, juice of half a lemon, grated cheese, beaten eggs and pepper and set aside to rest
Step 8 :In separate saute pan, heat olive ¼ cup olive oil over medium high heat, add calamari, season with salt and pepper and let brown for 2-3 minutes. do not stir to prevent the calamari from releasing liquids. when bottoms begin to brown, season with salt and stir well.
Step 9 :Add lemo zest, basil and juice of half lemon
Step 10 :Stir the risotto well that has been resting and place in serving bowls.
Step 11 :Top with squid and garnish with sliced olives, a drizzle of olive oil and fresh basil