Valentine’s Orzo with Black Truffle Sauce

Valentine’s Day on February 14th is usually associated with romantic love. For us here at Oliveology it is indeed a day of love. Love is not only for lovers, but also for friends, family, yourself. It is also the day to indulge in the pleasures of eating-and cooking for that matter.

So this week we have prepared a recipe for you, using one of our very special ingredients! Black. Truffle. Sauce.

Our truffle sauce is made of champignon mushrooms, blended with black summer truffle, extra virgin olive oil, salt and spices. Each jar contains 10% of truffle, so the aroma is quite intense. You can use this sauce in various dishes, stir into warm pasta, add on omelettes or mix with cream for a delicious sauce. My personal favourite is simply spreading it on warm toast, with fresh herbs on top. Add a poached egg and you’ve got yourselves the most luxurious breakfast -or dinner for that matter!

But back to this week’s recipe. It is possibly the simplest way to use this delicious ingredient. Apart from simply spreading on toast, that is. You can swap orzo for rice, and if you want to complicate it a bit more, use vegetable stock instead of water. But for us, this version is ideal.

Serves two

1 medium red onion
2tbsp olive oil
150g orzo
½ jar black truffle sauce
300ml water
salt pepper
30g kefalotyri cheese, finely grated
springs of thyme (to serve)

Finely slice the onion. In a medium sized dish and over medium-high heat gently fry the onion in the olive oil until translucent and slightly caramelised. Add the orzo and stir until covered in the remaining oil and well mixed.

Add half of the truffle sauce and stir again.

Add the 300ml of water, season with salt and pepper and let it cook, half covered until orzo is al dente.

Remove from the heat, add the cheese and stir, adding a few splashes of water if needed.

Serve with the remaining black truffle sauce and fresh thyme.

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