How To Make: Oblix’s Orzo, Wild Mushroom & Truffle
Typically made using white flour, orzo is a short-cut pasta variety. While most commonly associated with Italian cuisine (from which its name is taken, meaning ‘barley’ in Italian), the pasta shape is practically identical to Greek κριθαράκι/μανέστρα, Turkish arpa şehriye (literally ‘barley noodles’), and Arabic lisān al-ʿuṣfūr. Given the pasta’s widespread appeal, it’s also prepared in a variety of ways: alone, in soups such as minestrone, in salads, pilaf, casseroles. The possibilities are practically limitless. At Oblix in London, Executive Chef Marcus Eaves’ orzo recipe is spiked with wild mushroom and black truffle.
Opened in Spring 2013, Oblix was The Shard’s first restaurant, from Azumi Ltd, the team behind Zuma and Roka. On the 32nd floor of London’s tallest building, the restaurant boasts impressive views of the city’s skyline and serves a menu of seasonal, broadly European dishes, most of which are spit roast, cooked over the restaurant’s charcoal grill, or in its wood-fired ovens. A collection of signature dishes and afternoon tea are currently available for delivery through the delivery platform of their sister restaurant, Zuma. The kitchen have also shared a selection of their recipes, for dishes to be recreated at home. Oblix’s orzo recipe is fairly involved, but it calls for pre-made pasta, ultimately saving time. The results are also delicious and comforting, even without the addition of fresh truffle.
Jonathan is Food Editor for The London Economic.
Jonathan has run and contributed towards a number of blogs, and has written features for publications such as Eater London, The Guardian, i News, The Independent, GQ, Time Out London and more.