Ingredients: Sheep’s milk, semolina, salt, 4 fresh eggs.
Without preservatives – It should be kept in a cool, shady place, away from unpleasant smells.
Nutritional value: calories 371, salt (%) 2,32, carbohydrates (%) 70,2g, Proteins (%) 15,3, Fat (%) 3,18, Fiber (%) 2,7, Saturated fats (%) 1,25, Sugar (%) 1,1.
It boils in 4 minutes
A few things about risoni:
Risoni or orzo is a type of pasta in Greek and Italian cuisine. It is oval – flattened in the center and pointy at the ends – and it has the size of a grain of rice or wheat or it is a little bigger.
Both in Greek and Italian its name comes from barley. It is made from semolina which is first kneaded with water and then it is pressed with special molds so as to get its familiar shape. It is very popular in the Greek cuisine, but it’s generally used in the Balkan States, in the Mediterranean and in Middle East.
Both risoni and chopped noodles are made from semolina that comes from durum wheat. In North Africa people follow the same method they use to make berkoukes, a tiring process in which every single piece of dough is separately cut so as to be given its shape by hand. A method similar to that is used to make couscous and frumenty. These products are also cut, pressed or rubbed by hand, then get dried and finally they are kept in a dry place until they are used.
In Greek small industries, in consortiums and in the industrial production of pasta, the dough is pressed in special molds with holes so that it gets its desirable shape under great pressure. After that pasta is chilled, cut and finally packaged so that it can be sold.
Although it looks like rice, it does not easily become mushy, while it boils more quickly. It is eaten warm, usually in braised dishes or it is used in soups. In the Greek cuisine it is usually added in casserole dishes towards the end of cooking, so as to absorb the broth of the meat and to become mushy. Traditionally it is mainly used in a special dish called “giouvetsi”, a popular dish in Cypriot and Egyptian cuisine, too.
In Italy it is usually used in vegetable soups and in minestrone. The Corfiot orzo called “Kolopimpiri” is also of Italian origin. In Greece water-boiled risoni is mainly consumed in periods of fasting.
It is also used in salads after first being boiled. Then it is mixed with a little butter (optionally, so that it doesn’t stick) and afterwards, once cooled, it’s combined with various boiled or baked vegetables (artichokes, courgettes, eggplants, fennel, etc.) while olives are often added.
It is often served with grated, usually salty, cheese, such as feta, kefalotiri or parmesan.