5 pounds orzo
5 gallons water
5 ounces salt
3 ounces chives, finely sliced
1 tablespoon lemon zest
1 cup lemon juice
1 teaspoon black pepper
2 cups olive oil
Servings: 50
1. Cook orzo in water and salt according to directions on p. 369. Drain.
2. Combine chives, lemon, pepper, and oil. Stir into pasta. Serve hot, above 140°F.
Other pasta shapes may be substituted for the orzo.
5 gallons water
5 ounces salt
3 ounces chives, finely sliced
1 tablespoon lemon zest
1 cup lemon juice
1 teaspoon black pepper
2 cups olive oil
Servings: 50
1. Cook orzo in water and salt according to directions on p. 369. Drain.
2. Combine chives, lemon, pepper, and oil. Stir into pasta. Serve hot, above 140°F.
Other pasta shapes may be substituted for the orzo.
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