Napolina Orzo

ORZO PASTA CRAFTED BY EXPERTS IN ITALY - Our pasta is cut to a unique die-cut number for perfect shape and texture, to better hold and love the ingredients you stir through.
MADE WITH 100% DURUM WHEAT- Dried slowly for the best pasta your sauce has ever seen.
PACKAGING SUSTAINABILITY- At Napolina we strive to source the best ingredients but reducing our impact on the planet is also at the heart of everything we do. Our pasta packaging is fully recyclable.
BORN IN NAPLES- Our passion for the best ingredients has been simmering beneath Mount Vesuvius since 1965.
NOT SO HUMBLE INGREDIENTS- The UK's favourite pasta brand. To be at the heart of your delicious meal, your pasta should be sensational- we're confident that ours is.

Your next secret ingredient might just be Orzo. So give this delicious Napolina recipe a try!


Ingredients
For the meatballs: 150g beef mince, 3 Italian or Herby sausages, skins removed, 20g fresh breadcrumbs, 20g finely grated parmesan, 1 tbsp chopped parsley, 1 small egg, lightly beaten, salt & pepper, 1-2 tbsp Napolina olive oil.
For the soup: 1-2 tbsp Napolina olive oil, 1 onion, chopped, 2 carrots, peeled & diced, 2 cloves of garlic, crushed, 1 litre chicken stock, 200ml white wine, 1 bay leaf, 80g Napolina orzo, 50g baby lead spinach, parmesan, to serve.


Serves: 4
Cook Time: 20 mins


Method:

To make the meatballs, mix together the mince, sausage meat, breadcrumbs, Parmesan, parsley, egg and seasonings. Shape spoonfuls of the mixture into about 25 small balls.

Heat the Napolina oil in a heavy-based frying pan and, working in batches, fry the meatballs until evenly browned and cooked through. Transfer the meatballs to a plate.

To make the soup, first heat the oil in a large pan. Add the chopped vegetables and cook gently for 8-10 minutes until softened, then add the crushed garlic and cook for another minute or two.

Pour in the stock and wine, then add the bay leaf and season generously. Bring to the boil, then add the orzo, stir and simmer, uncovered, for 6 minutes, until al dente.

Add the spinach and meatballs to the orzo and simmer gently for a few minutes until the spinach has wilted and the meatballs are heated through.

Serve in generous bowls and sprinkle with grated Parmesan...and add a little more. Enjoy with hot, buttery, crusty bread - dunking into the soup encouraged (and is also very Italian).


Want more recipe inspiration? Go to https://napolina.com/recipes/

Italy

Napolina

Napolina,
Liverpool,
L3 1NX,
UK.
www.napolina.com

A Marriage of Meatballs & Vegetables
Prep 30 mins
Cook 20 mins
Serves 4 people

For the Meatballs:
150g Beef mince
3 Italian or herby sausages, skins removed
20g Fresh breadcrumbs
20g Finely grated parmesan
1 Tbsp chopped parsley
1 Small egg, lightly beaten salt & pepper
1-2 Tbsps Napolina olive oil

For the Soup:
1-2 tbsps Napolina olive oil
1 Onion, chopped
2 Carrots, peeled & diced
2 Sticks celery, diced
2 Cloves of garlic, crushed
1 Litre chicken stock
200ml White wine
1 Bay leaf
80g Napolina orzo
50g Baby leaf spinach (a couple of handfuls)
Parmesan, to serve

1 To make the meatballs, mix together the mince, sausage meat, breadcrumbs, Parmesan, parsley, egg and seasonings. Shape spoonfuls of the mixture into about 25 small balls.
2 Heat the oil in a heavy-based frying pan and, working in batches, fry the meatballs until evenly browned and cooked through. Transfer the meatballs to a plate. (Watch out for lurking meatball lovers).
3 To make the soup, first heat the oil in a large pan. Add the chopped vegetables and cook gently for 8-10 minutes until softened, then add the crushed garlic and cook for another minute or two.
4 Pour in the stock and wine, then add the bay leaf and season generously. Bring to the boil, then add the orzo, stir and simmer, uncovered, for 6 minutes, until al dente.
5 Add the spinach and meatballs to the orzo and simmer gently for a few minutes until the spinach has wilted and the meatballs are heated through.
6 Serve in generous bowls and sprinkle with grated Parmesan... and a little more. Enjoy with hot, buttery crusty bread - dunking into the soup encouraged (and is also very Italian).

Contains Wheat

100% Durum Wheat Semolina

Expertly No 91 Crafted, Made from Italian & Non Italian Durum Wheat, Perfect for Soups & Salads

Box

Find more recipes at www.napolina.com/recipes

Prepared and packed for:
Napolina,
Liverpool,
L3 1NX,
UK.

Once opened, store in a cool dry place.
Best before end: See base of pack

Italy

Full Product Name:
Orzo

Storage:
Once opened, store in a cool dry place.
Best before end: See base of pack

Usage:
6 Servings

Additional Information:
Napolina is a registered trademark.
All rights reserved.

Preparation
For proper Italian pasta (and why would you want anything else?), add pasta to a large pan of slightly salted boiling water and cook for 6 minutes until al dente.
If you like your pasta a little softer, cook for 8 minutes.
Drain and add to your favourite dish.

Whole Packaging - Recycle