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Slow Cooked Orzo Pasta W/ Pancetta, Capsicums And Olives

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    • 1 ½ cups orzo pasta (risoni)
    • 2 cups Chicken stock
    • 1 tbsp. olive oil
    • 1 tsp. fennel seeds
    • 1 large red capsicum – diced
    • 1 punnet cherry tomatoes – halved
    • 150gm sliced round pancetta – cut into strips
    • 1 cup chopped green olives
    • ½ cup sliced shallots
    • 4 cloves garlic- crushed
    • 1 tbsp. butter
    • Oregano and parsley to finish


    1. Turn the Kambrook Slow Cooker to High.
    2. Heat a large fry pan. Sauté the pancetta until just brown and a little crispy. Remove and put aside.
    3. Add the olive oil to the fry pan. Add the orzo and stir until a light nutty colour appears. Add the shallots, garlic and capsicum. Cook until soft and fragrant.
    4. Transfer the ingredients of the pan to your slow cooker. Add the pancetta, tomatoes and stock. Place the lid on and cook for 1 hour. Turn the heat off.
    5. Add the green olives, butter and herbs and stir gently. Serve with a generous amount of parmesan and a little cracked pepper. 


    b2ap3_thumbnail_Small-Adam-Clements.jpgRecipes created and shared by Adam.

    Adam is a qualified chef with over 20 years' experience. He blogs with his daughter at His vision is for a world where we all know where our food comes from and Stephen Fry is Supreme Leader.

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    This recipe was developed using a Kambrook Appliance.


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    Guest 23 February 2024

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