Antoni in the Kitchen by Antoni Porowski
Author:Antoni Porowski
Language: eng
Format: epub
Tags: Cooking
ISBN: 9781328631350
Publisher: HMH Books
Published: 2019-09-08T16:00:00+00:00
Bring a medium pot of water to a boil and salt it ’til it tastes like the ocean (taste it). Add the orzo and cook until al dente; drain. Transfer to a large bowl, toss with the oil, and set aside to cool. (The orzo can be refrigerated for up to 1 day. Bring to room temperature before continuing.)
Meanwhile, in a small saucepan, bring the vinegar, sugar, and ¼ teaspoon salt just to a boil, stirring until the sugar is dissolved. Transfer to a small heatproof bowl, add the shallot and coriander seeds, and let cool, about 20 minutes.
Add the grapes to the brine. Let stand, gently stirring once or twice, until pickled, about 20 minutes.
Drain the pickled grape mixture (discard the brine) and add to the bowl with the orzo. Add the tomatoes, corn, cheese, and basil and gently stir to combine. Season with salt and pepper to taste. (The salad, except for the basil, can be refrigerated, covered, up to 8 hours ahead. Bring to room temperature and toss with the basil before serving.)
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