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Step by Step Instructions
  • 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
Ingredient List
  • 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
  • 2 eggs
  • 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

Greek carbonara orzo with dried salami and calamari

  • Preparation
  • Cooking
  • 4
Product Qty
Gluten free orzo from Attica "Helios" 14.1oz
P.D.O. Sitia extra virgin olive oil from Crete "Gaea" 16.9fl.oz
4 peppers mix grinder from Attica "Kollectiva" 3.9oz
Sea salt grinder from Attica "Kollectiva" 9.03oz
  Products of Greece
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