Sort ingredients
jamesfwguy
QR Code
Listen
Pdf
Preheat the oven to 200°C
Line a large ovenproof tray with baking paper
Put the onion, vinegar, garlic, sugar and salt in a bowl and mix well. Reserve
Boil the orzo in plenty of well salted water until al dente or tender to the bite
Drain well, place in a heatproof bowl and add the oil, season with a little salt and freshly ground black pepper and mix well. Reserve
Drop the beans into a saucepan of boiling water, bring back to the boil, remove from the heat, drain, cool under cold running water and drain well. Reserve
Put the pancetta slices side by side on the paper lined tray
Place in the oven for 10 minutes or until browned and crisp
Remove from the oven, pour the fat over the orzo and mix well
Slice the pancetta slices 4cm thick
Put the orzo onto a platter, sprinkle the olives, beans, tomatoes, the onions and their liquid and the pancetta on top
Scatter plenty of basil leaves over everything and serve