Manestra

Ingredients

• 2 tablespoons Extra Virgin Olive Oil (for sautéing)
• 1 medium Onion (about 150 g, finely chopped)
• 3 cloves Garlic (minced)
• 1/4 cup White Wine (dry, optional but adds depth)
• 2 tablespoons Tomato Paste (concentrated tomato flavor)
• 2 cups Water (adjust for desired sauce thickness)
• 2 pieces Bay Leaves (whole, remove before serving)
• 1 teaspoon Dried Oregano
• 1 teaspoon Salt (or to taste)
• 1/2 teaspoon Black Pepper (freshly ground)
• 1 cup Orzo Pasta (uncooked)
• 100 grams Feta Cheese (crumbled, Greek style)
• 50 grams Kefalotyri Cheese (grated; can substitute with aged Parmesan)

Instructions

1. Prep Vegetables

   Finely chop the onion and mince the garlic cloves.

   Time: PT5M

2. Sauté Onion & Garlic

   Heat the olive oil over medium heat in a large skillet. Add the onion and cook, stirring occasionally, until soft and translucent, about 3‑4 minutes. Add the minced garlic and sauté another 1‑2 minutes until fragrant.

   Time: PT5M

   Temperature: medium heat

3. Deglaze with White Wine (Optional)

   Pour in the white wine, stirring to loosen any browned bits. Let it reduce by half, about 2‑3 minutes.

   Time: PT3M

   Temperature: medium heat

4. Build the Tomato Base

   Stir in the tomato paste, water, bay leaves, dried oregano, salt, and pepper. Bring the mixture to a gentle simmer.

   Time: PT5M

   Temperature: medium heat

5. Par‑Cook the Orzo

   In a separate pot, bring water to a boil, add a pinch of salt, and cook the orzo for about 6‑7 minutes, just shy of al dente. Drain and set aside.

   Time: PT10M

   Temperature: boiling

6. Combine Orzo and Sauce

   Add the par‑cooked orzo to the simmering tomato sauce. Stir gently and let it cook together for another 5 minutes, or until the orzo is tender and has absorbed most of the liquid.

   Time: PT5M

   Temperature: medium‑low heat

7. Finish with Cheese

   Remove the skillet from heat. Sprinkle the crumbled feta and grated kefalotyri over the top. Let the residual heat melt the cheeses slightly before serving.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

12 g

Carbohydrates

45 g

Fat

12 g

Fiber

3 g

Ingredient Substitutions

• Instead of Extra Virgin Olive Oil: vegetable oil, canola oil
• Instead of Onion: shallot, leek (white part)
• Instead of Garlic: garlic powder (1 tsp)
• Instead of White Wine: vegetable broth, white grape juice with a splash of vinegar
• Instead of Tomato Paste: crushed tomatoes (1 cup)
• Instead of Bay Leaves: dried thyme (1 tsp)
• Instead of Dried Oregano: Greek seasoning (1/2 tsp)
• Instead of Salt: sea salt
• Instead of Black Pepper: white pepper
• Instead of Orzo Pasta: small rice, couscous
• Instead of Feta Cheese: crumbled goat cheese
• Instead of Kefalotyri Cheese: aged Parmesan, Graviera

Equipment Needed

• Large Skillet or Wide‑Bottom Saucepan
• Wooden Spoon
• Chef’s Knife
• Cutting Board
• Measuring Cups and Spoons
• Cheese Grater
• Serving Bowl

Critical Steps — Do Not Skip

• Sauté onion and garlic without browning the garlic.
• Par‑cook the orzo to prevent it from becoming mushy in leftovers.
• Combine orzo with sauce and finish cooking just until tender.

Chef Tips from the Video

• Use a high‑quality extra virgin olive oil for a richer aromatic base.
• Add a pinch of red pepper flakes with the oregano for a subtle heat.
• Finish with a drizzle of extra virgin olive oil just before serving for added shine.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days. Reheat gently on the stove, adding a splash of water if needed.

Freezer: Not recommended for the orzo component; you can freeze the sauce separately for up to 2 months.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the tomato sauce a day ahead; store it refrigerated and add the orzo fresh when ready to serve.
• Grate the kefalotyri and crumble the feta in advance and keep them in separate containers.

Frequently Asked Questions