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Italian Style Patina Made With Orzo

Carlton Haynes is the innovative, professional chef by trade who loves to cook.

Italian Style Patina Made With Orzo

First of all I decides not use Patina pasta, I chose to use Orzo pasta because it a tougher type of pasta with more body, When I looked at the patina it seems to get lost in the dish but the Orzo is courser and firmer and handle this dish very well

First of all I decides not use Patina pasta, I chose to use Orzo pasta because it a tougher type of pasta with more body, When I looked at the patina it seems to get lost in the dish but the Orzo is courser and firmer and handle this dish very well

Italian Style Patina Made With Orzo

Just the other day a chef friend of mine Pauline Deofsweet reached out to me to stop by and try this new Italian dish she was going to make, and listen to me very good when Pauline says she is cooking Italian just stop what you're doing and cancel any plans that are not serious because this young lady can really cook Italian cuisine.

So when I arrive and got settled in with her around the kitchen table she starts talking about a dish called Pastina and she continue to say that this is a comfort food that originated in Italy, She goes on to tell me the ins and out of this dish and it was really sounding good and the fact that she called it a comfort dish it made me that more interested in the dish even more because of it being comfort food.

The dish was being made with only a few ingredients and when she was finish it was really I mean really good with depths of flavor, I had to have another small bowl.
As I was watching her prepare this Italian dish, she used just a few simple ingredients, Parmesan Cheese, black pepper, salt some broth and a simple egg, These little bits of ingredients make one good tasty dish that I really enjoyed.

After eating and enjoying this dish I started thinking about how can I either enhance this dish or take it up another notch so I decided to do both enhance it and take it up another notch and today I am going to share with you just what I have done to the dish to take it to another level.

The original Patina dish gets its name from Patina Pasta which is a very small pasta that originally was made in Italy made from Durum Wheat but some also say that pasta period was originated in China and was brought over to Italy by Marco Polo in 1271 and at that time it was made from Rice Flour. For this dish I am not going to use Patina pasta I am going to use Orzo pasta instead. I think that using Orzo is going to give the dish a better texture and make the dish more durable.

Patina Pasta

Patina Pasta is a round uneven shape pasta and it's one of the smallest pastas produced and it's made from Durum Wheat that adds a nutty taste to your dish when using it.

Patina Pasta is a round uneven shape pasta and it's one of the smallest pastas produced and it's made from Durum Wheat that adds a nutty taste to your dish when using it.

The original Patina Dish

Chef Pauline  she used a few simple ingredients to make the Patina, What I am going to share with you is what I call a twisted version of this great tasting dish, I want to enhance it and also take up a notch so you can keep coming back for more.

Chef Pauline she used a few simple ingredients to make the Patina, What I am going to share with you is what I call a twisted version of this great tasting dish, I want to enhance it and also take up a notch so you can keep coming back for more.

Italian Style Patina Made With Orzo

Orzo Pasta resembles a grain of rice that is made from mainly semolina which comes from durum wheat but is milled differently than any other flour it also a very small pasta but it's a tougher and courser ingredient plus its also gluten free, and it takes a longer cooking time to cook over the Patina pasta.


So please stick around and follow me while I transfer this entree to a dish you will come back to again and again.

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Before we begin, let me just refresh your memory about this Dish my friend Chef Pauline used a few simple ingredients to make the Patina, What I am going to share with you is what I call a twisted version of this great tasting dish, I want to enhance it and also take up a notch so you can keep coming back for more.

Orzo Pasta

Orzo Pasta resembles a grain of rice that is made from mainly semolina which comes from durum wheat but is milled differently than any other flour.

Orzo Pasta resembles a grain of rice that is made from mainly semolina which comes from durum wheat but is milled differently than any other flour.

Italian Style Patina Made With Orzo

Now Chef Pauline use these simple ingredients to make this Patina Dish,

Grated Parmesan Cheese, Low - Sodium Vegetable Broth, Box of dried Pastina,1 large egg and ground black pepper.

Chef Pauline used these 5 items to make a very good dish using these methods.
What Chef Pauline done to this dish was really super simple and here is what she did to put this dish together, She cooked her pasta in the vegetable broth when most of the liquid had evaporated and still had its hotness,

She then added the fresh egg stirred it on in together with the pasta, then added her parmesan cheese and continued to fold in the ingredients as she was folding the ingredients together she add the black pepper to bring out the overall flavor, By her adding the raw egg it gave her a creamy affect and consistency to the dish.

Now it's time to twisted up a little and make my version of Patina, First of all I decides not use Patina pasta, I chose to use Orzo pasta because it a tougher type of pasta with more body, When I looked at the patina it seems to get lost in the dish but the Orzo is courser and firmer and handle this dish very well, So follow me as I I share with you the recipe on how to make my dish.


Italian Style Patina Made With Orzo

Ingredients
1 1/4cup of chicken broth
1/4 cup of Orzo pasta
1 farm fresh pasture-raised brown egg (slightly beaten)
2 tablespoons of butter (unsalted)
1 ounce freshly grated parmigiana reggiano cheese
1/4 teaspoon of smoked black pepper
1//3 teaspoon of sea salt
A pinch of granulated garlic (optional)
Fresh basil leaves for garnish

Methods
Using a large heavy-duty pot bring you chicken stock to a boil, add your Orzo to the pot and let the Orzo simmer for 8 minutes so the pasta can be al dente, when most of the broth has evaporated taste the Orzo to make sure it al dente if it were you want it lets continue with the cooking.

Grab your slightly beaten egg, then take your cooked Orzo off the stove while the Orzo is still hot blend in the slightly beaten egg folding it in now add your butter, parmigiana reggiano cheese sea salt, smoked black pepper continue to fold in the ingredients to make sure it's all incorporated.

Now that this dish is prepared and ready get some individual serving bowls add some to each bowl and season the top with a pinch of granulated garlic and fresh basil leaves enjoy.

To me the extra ingredients the butter this added more richness to go with the egg and the smoke black pepper gives it a little smoky flavor just enough to notice that it's there and the granulate garlic was a garnish but also a flavor that marries well with the overall dish. Again, try it and enjoy.

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