Bright and unique taste is given to this salad by canned sardines in oil. The fish is split into pieces and mixed with boiled orzo pasta with black celery stalk olives fried in garlic oil with red pepper and fresh green celery. Ready salad sprinkled with grated salted ricotta (ricotta salad) and roasted pine nuts to fill dish with its warm rich taste. Salad is preparing pretty fast and very satisfying, you can serve as independent dish. Nutrition value of one serving: (total 4) Calories 639, total fat 31 g, saturated fat 5 g, protein 21 g., carbohydrates 67 g., fiber 5 g., cholesterol 45 mg., sodium 316 мг., сахар 0 г. 
Time: 30 мин. Complexity: easy Servings: 4 The recipes use volumetric containers of volume: 1 glass (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Ingredients for the recipe:
- 340 gr orzo pasta
- 2 stalks of celery, finely chopped + 0.5 tbsp. large chopped leaves
- 3 tbsp. l pine nuts
- 1/3 Art. extra-virgin olive oil + extra to sprinkle
- 3 cloves of garlic, finely chopped
- 1/4 Art. coarsely chopped black seedless olives
- 1/4 tsp red pepper flakes
- 1 tbsp. coarsely chopped fresh parsley or mint (or their mixture)
- 1 can (106 gr.) Canned sardines in oil or 1 can (142 gr.) Canned tuna in oil, dry and divide fish to pieces
- 0.5 tbsp. grated salty ricotta (55 gr.)
Recipes with similar ingredients: orzo pasta, tuna, ricotta cheese, olives, pine nuts, celery, mint
Recipe preparation:
- In a large pan, bring salted water to a boil. Add orzo paste and cook as recommended on packaging, adding celery slices 2 minutes before cooked. Cast separately 0.5 tbsp. water from pasta, drain the rest. By time in a dry frying pan over medium heat fry cedar nuts, stirring occasionally, until golden brown, 3-5 minutes.
- In a large frying pan over medium heat, heat the olive butter. Add the garlic and fry until light golden brown, about 3 minutes. Add olives and red pepper; mix. Add orzo and celery together with 1/4 Art. water from pasta. Cook stirring until the water is almost completely absorbed and the pasta covered with sauce, adding more liquid if necessary, about 2 minutes.
- Add celery leaves, herbs and sardines, salt and pepper to taste. Sprinkle each serving with olive oil and sprinkle with toasted pine nuts and grated cheese.
