Years ago, when we lived in Minnesota, we loved to go to Mama D's Restaurant....I forget now what the D stands for - probably Deeelicious, because it was. Mama D, a nice Italian lady, ran a nice Italian restaurant and had published a cookbook - with all of her family recipes, which I bought the minute I spotted it and for the longest time I would only use her recipes when my family wanted something Italian for dinner - or else we'd go to her restaurant to eat. We loved her Fettucine Alfredo - so creamy and good. One day, while in the middle of making Mama D's Alfredo sauce, my sister called and when I told her what I was doing she wanted the recipe - so I read it to her over the phone....
well, we all know how bad a bad phone connection can be! I read her the recipe, each ingredient and I told her to add 1/2 teaspoon of salt.....but....my sister thought she heard 2 TABLESPOONS of salt! She claims that's what I said....now really, why would I say 2TABLESPOONS when the recipe called for 1/2 TEASPOON?!?!? My sister, who to this day still brings up her ruined Alfredo sauce was obviously delusional....sad for her. So this is the genesis for the Orzo Timbales - Mama D's Alfredo sauce, combined with Orzo and pressed into ramekins which are then inverted onto plates making a lovely presentation.....I do love the word lovely...it's so regal sounding, no?
This is such a yummy recipe - even if you don't use the ramekins and just serve it straight from the pan - pasta in cream - who wouldn't like that?!!
Orzo Alfredo Timbales - adapted from Mama D's Family Favorites, 1984
1 lb. dried Orzo
6 tablespoons unsalted butter, plus more for buttering ramekins
1 teaspoons minced garlic
2 teaspoons finely chopped Italian parsley
1 shallot, minced
1 cup heavy cream
1 cup finely grated Parmigiano-Reggiano Cheese
1/2 TEASPOON salt
1/4 teaspoon freshly ground black pepper
fresh parsley to garnish, optional
Butter 10 (4.oz) ramekins and set aside. Preheat oven to 400 degrees.
Cook the Orzo in a pot of rapidly boiling salted water until al dente - firm to the bite. Drain in a colander, set aside. While the pasta is cooking, melt the butter in a medium saucepan over medium-high heat. Add shallots and saute until tender. Stir in garlic and add heavy cream and bring to a boil. Cook until sauce has reduced slightly, about 5 minutes. Remove from the heat and stir in the parsley, and the cheese. Season with salt and pepper.
Spoon 1/2 cup of the mixture into each ramekin, pressing down slightly. Orzo can now be refrigerated and baked later, if desired. If serving immediately, bake in 400 degree oven for 15 to 20 minutes, or until top is bubbly and slightly browned. If refrigerated first, let bake for 25 to 30 minutes. Makes 10 servings.
Yet another bad photo....I look at this blur and I think of what Paula Deen said when asked about all of the butter she uses in her recipes...."I'm not your doctor, I'm your cook!" So, like her I think....I'm not a photographer....I'm a cook!" Nothing like stating the obvious.
