Orzo with prawn bisque and basil pesto – Τhermomix

Name: Orzo with prawn bisque and basil pesto – Τhermomix
Ingredients: g prawns size 21/30 from Blue Island, fishmarkets: 1000; g parmezan: 50; g pine nuts: 45; g garlic: 5; g basil, leaves only: 40; g olive oil: 65; g salt: 4; g olive oil: 20; g butter: 30; g dried onion, cut into thick pieces: 140; g garlic: 5; g carrot, cut into thick pieces: 150; g celery, without leaves, cut into thick pieces: 120; g tomato paste: 30; g white wine, dry: 170; peppercorns: 8; g salt: 8; bay leaf: 1; g parsley, cut into thick pieces: 15; g water: 1000; g olive oil: 20; g orzo: 400; g crumbled fetta or freshly grated parmezan: 200

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Ingredients

	Prawns
	1000 g prawns size 21/30 from Blue Island, fishmarkets
	Pesto basil
	50 g parmezan
	45 g pine nuts
	5 g garlic
	40 g basil, leaves only
	65 g olive oil
	4 g salt
	Prawn bisque
	20 g olive oil
	30 g butter
	140 g dried onion, cut into thick pieces
	5 g garlic
	150 g carrot, cut into thick pieces
	120 g celery, without leaves, cut into thick pieces
	30 g tomato paste
	170 g white wine, dry
	8 peppercorns
	8 g salt
	1 bay leaf
	15 g parsley, cut into thick pieces
	1000 g water
	Orzo
	20 g olive oil
	400 g orzo
	200 g crumbled fetta or freshly grated parmezan

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Orzo with prawn bisque and basil pesto – Τhermomix

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Ingredients

Prawns
1000 g prawns size 21/30 from Blue Island, fishmarkets
Pesto basil
50 g parmezan
45 g pine nuts
5 g garlic
40 g basil, leaves only
65 g olive oil
4 g salt
Prawn bisque
20 g olive oil
30 g butter
140 g dried onion, cut into thick pieces
5 g garlic
150 g carrot, cut into thick pieces
120 g celery, without leaves, cut into thick pieces
30 g tomato paste
170 g white wine, dry
8 peppercorns
8 g salt
1 bay leaf
15 g parsley, cut into thick pieces
1000 g water
Orzo
20 g olive oil
400 g orzo
200 g crumbled fetta or freshly grated parmezan

Instructions

Prawns

1. Clean 1000 g prawns removing heads, shells and set aside in 2 bowls (1 with heads and shells and 1 with cleaned prawns). Remove the intestine from the spine by making a small incision.

Pesto

Place 50 g Parmesan, 45 g pine nuts and 5 g garlic into mixing bowl and grind 10 sec/speed 9.
Add 40 g basil, leaves only, 65 g olive oil and 4 g salt into mixing bowl and blend 20 sec/speed 10. Transfer into a bowl and set aside. Clean mixing bowl.

Prawn bisque

Place 20 g olive oil,30 g butter,140 g dried onion, cut into thick pieces and 5 g garlic into mixing bowl and sauté 5 min/120 ̊C/reverse mode/speed 1.
Add the reserved prawn heads and shells’, 150 g carrot, cut into thick pieces, 120 g celery, without leaves, cut into thick pieces and 30 g tomato paste and sauté 5 min/120 ̊C/reverse mode/speed 1.
Add 170 g white wine, dry and set 3 min/Varoma/reverse mode/speed 1.
Add 8 peppercorns, 8 g salt. 1 bay leaf, 15 g parsley, cut into thick pieces and 1000 g water and cook 15 min/100 ̊C/reverse mode/speed 1.
Set Varoma into position. Place the reserved prawns into mixing bowl and steam 5 min/100 ̊C/reverse mode/speed 1.5.
Remove Varoma and set aside. Strain bisque’s liquid through a fine sieve and press to remove all liquid. Then grind 1 min/speed 4.
Strain bisque with a fine sieve over a jug. Empty and clean mixing bowl.

Orzo

Place 20 g olive oil and 400 g orzo into mixing bowl and sauté 3 min/120 ̊C/reverse mode /speed 1.
Add 1200 g from the reserved bisque and cook 15 min 100 ̊C/reverse mode/speed spoon.
Transfer the orzo to a serving platter, add the cooked prawns, basil pesto and sprinkle over 200g of crumbled feta. Stir and serve.

Recipe from Chryso Lefou