Recipe courtesy of Ian Ramirez


Porcini Chickpea Orzo Cakes with Tomato Pepper Sauce
Chickpea Orzo Cakes:
1/2 c Barilla Chickpea Orzo
2 c Chicken Stock or Vegetable Stock
1 Tbsp Porcini Powder
1/4 c Diced Onion
1 Tbsp Chopped Garlic
1/4 c White Wine
50 g Grated Parmesan
22 g Boursin
2 Tbsp Olive Oil
1 1/2 Tbsp Unsalted Butter
To taste Salt and Pepper
1 1/2 Tbsp Chopped Parsley
Tomato and Red Pepper Sauce:
320 g Canned San Marzano Tomatoes
190 g Roasted Red Peppers
15 g Chopped Garlic
60 g White Wine
50 g Diced Onion
50 g Goat Cheese
50 g Feta
6 g Anchovy Paste
1 tsp Crushed Red Peppers
1/2 Tbsp Dried Oregano
1/2 ea Lemon Juice