03 July 2023 - Paul Clüver
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Creamy Confit Garlic Orzo Pasta

Indulge in our Creamy Confit Garlic Orzo Pasta, topped with parmesan shavings, toasted walnuts, exotic wild mushrooms, and a drizzle of olive oil. 

Paired perfectly with our Estate Pinot Noir, this dish will transport your taste buds.

A culinary masterpiece crafted by Chef Jonathan Molden and the Pick ‘n Pay Winemakers Table.

Pair with our Estate Pinot Noir



Method – Confit Garlic

  1. Preheat the oven to 180’C.
  2. Wrap the cloves of garlic into tinfoil with a little drizzle of olive oil, seasoning and any additional herbs desired.
  3. Place the wrapped garlic into the oven for 8 minutes until golden and soft
  4. Allow to cool before submerging the garlic into oil and setting aside until use.

Method – Crispy cured coppa

  1. Preheat the oven to 100’C.
  2. Place the coppa slices onto a tray and place into the oven for 1hr until dry and crispy.
  3. Store in an airtight container for a maximum of 3 days.

Method – Complete dish

  1. In a small bowl, place the dried mushrooms and pour over boiling water until covered. Allow to rehydrate until needed +- 15 minutes
  2. In a pot, bring water with a pinch of salt to the boil and add the Orzo pasta. Cook for roughly 10 minutes until Al Dente.
  3. While the pasta is cooking, in a frying pan over a medium heat, add the oil and the finely chopped onions. Allow to fry until soft and translucent before adding the confit garlic.
  4. Fry for a further 2 minutes before adding the cream and the mushrooms.
  5. Allow to simmer for 2 minutes before draining the cooked pasta and adding it to the creamy mixture.
  6. Stir to combine before sprinkling in the grated parmesan and seasoning with salt and pepper.
  7. Spoon into the serving bowls, top with the toasted walnuts, torn crispy coppa, parmesan shavings and a drizzle of the Crafted Collection lemon infused olive oil.
  8. Add additional seasoning if desired before serving.

Servings: 2 pax