What is the preparation time for Zesty Beef Al Limone?

The preparation time for Zesty Beef Al Limone with orzo & a fresh salad is between 25 and 40 minutes.

What is the total time required to make Zesty Beef Al Limone with orzo & a fresh salad?

The total time required to make Zesty Beef Al Limone with orzo & a fresh salad is between 35 and 50 minutes.

What are the main ingredients in Zesty Beef Al Limone?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Butter

What is the nutritional information of Zesty Beef Al Limone?

Calories: 797, Carbs: 101 grams, Fat: grams, Protein: 59.3 grams, Sugar: 6.3 grams, Salt: 616 grams

How do I prepare Zesty Beef Al Limone?

COOK THE ORZO: Boil the kettle. Bring a pot of salted water to a boil for the orzo. Cook the orzo until al dente, 7-10 minutes. Drain and toss through a drizzle of olive oil. SIMPLE SALAD: In a salad bowl, toss the rinsed green leaves and halved baby tomatoes with olive oil, a squeeze of lemon juice and seasoning. ZINGY DINNER IS SERVED: Plate up the lemony orzo. Top with the golden schnitzel slices and garnish with the lemon butter pan juices, the hard cheese ribbons and the remaining parsley. Serve the salad on the side. Enjoy, Chef! GARLICKY SAUCE: remaining butter and oil), add the grated garlic. Fry until fragrant, 30-60 seconds (shifting constantly). Add the white wine and leave to reduce until almost all evaporated. Pour in 125ml of boiling water and bring to a simmer until slightly reduced, 3-5 minutes. Add a squeeze of lemon juice and seasoning. Add the cooked orzo, and ½ the chopped parsley. Mix until fully combined. BEEF SCHNITZEL: While the orzo is on the go, pat the beef schnitzel dry with paper towel and season. Place the spiced flour (lightly seasoned) in a shallow dish. Coat the schnitzel in the spiced flour, dusting off any excess. Place a pan (large enough for the orzo) over medium-high heat with a generous drizzle of oil. When hot, fry the schnitzel until cooked through and golden, 1-2 minutes per side. Add a knob of butter, and a squeeze of lemon juice and fry until crispy, 1-2 minutes. Remove the schnitzel from the pan (reserving the butter and oil in the pan), cover, and rest the schnitzel for 3-5 minutes before slicing.

What should be prepared from my kitchen to make Zesty Beef Al Limone?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Butter

Zesty Beef Al Limone

Orzo pasta is tossed with a lemon & white wine sauce which forms the base for tender beef strips pan-fried in a beautiful sage-butter basting. Garnished with Italian-style hard cheese ribbons and fresh parsley. Sided with a classic baby tomato salad. Molto bene, Chef!

Zesty Beef Al Limone

with orzo & a fresh salad

Hands on Time: 25 - 40 minutes

Overall Time: 35 - 50 minutes

Download the Recipe for 2

Ingredients:

Baby Tomatoes
Beef
Free-Range Beef Schnitzel (without crumb)
Fresh Parsley
Garlic Clove
Garlic Cloves
Green Leaves
Italian-style Hard Cheese
Lemon
Lemons
Orzo Pasta
Spiced Flour
White Wine

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Paper Towel
Butter

Serves 1

COOK THE ORZO
Boil the kettle. Bring a pot of salted water to a boil for the orzo. Cook the orzo until al dente, 7-10 minutes. Drain and toss through a drizzle of olive oil.
BEEF SCHNITZEL
While the orzo is on the go, pat the beef schnitzel dry with paper towel and season. Place the spiced flour (lightly seasoned) in a shallow dish. Coat the schnitzel in the spiced flour, dusting off any excess. Place a pan (large enough for the orzo) over medium-high heat with a generous drizzle of oil. When hot, fry the schnitzel until cooked through and golden, 1-2 minutes per side. Add a knob of butter, and a squeeze of lemon juice and fry until crispy, 1-2 minutes. Remove the schnitzel from the pan (reserving the butter and oil in the pan), cover, and rest the schnitzel for 3-5 minutes before slicing.
GARLICKY SAUCE
Keeping the pan on the heat (with any remaining butter and oil), add the grated garlic. Fry until fragrant, 30-60 seconds (shifting constantly). Add the white wine and leave to reduce until almost all evaporated. Pour in 80ml of boiling water and bring to a simmer until slightly reduced, 2-3 minutes. Add a squeeze of lemon juice and seasoning. Add the cooked orzo, and ½ the chopped parsley. Mix until fully combined.
SIMPLE SALAD
In a salad bowl, toss the rinsed green leaves and halved baby tomatoes with olive oil, a squeeze of lemon juice and seasoning.
ZINGY DINNER IS SERVED
Plate up the lemony orzo. Top with the golden schnitzel slices and garnish with the lemon butter pan juices, the hard cheese ribbons and the remaining parsley. Serve the salad on the side. Enjoy, Chef!

Orzo Pasta - 100ml
Free-range Beef Schnitzel (without crumb) - 150g
Spiced Flour - 50ml
Lemon - 1
Garlic Clove - 1
White Wine - 40ml
Fresh Parsley - 4g
Green Leaves - 20g
Baby Tomatoes - 80g
Italian-style Hard Cheese - 20g

Download the Recipe

Serves 2

COOK THE ORZO
Boil the kettle. Bring a pot of salted water to a boil for the orzo. Cook the orzo until al dente, 7-10 minutes. Drain and toss through a drizzle of olive oil.
BEEF SCHNITZEL
While the orzo is on the go, pat the beef schnitzel dry with paper towel and season. Place the spiced flour (lightly seasoned) in a shallow dish. Coat the schnitzel in the spiced flour, dusting off any excess. Place a pan (large enough for the orzo) over medium-high heat with a generous drizzle of oil. When hot, fry the schnitzel until cooked through and golden, 1-2 minutes per side. Add a knob of butter, and a squeeze of lemon juice and fry until crispy, 1-2 minutes. Remove the schnitzel from the pan (reserving the butter and oil in the pan), cover, and rest the schnitzel for 3-5 minutes before slicing.
GARLICKY SAUCE
remaining butter and oil), add the grated garlic. Fry until fragrant, 30-60 seconds (shifting constantly). Add the white wine and leave to reduce until almost all evaporated. Pour in 125ml of boiling water and bring to a simmer until slightly reduced, 3-5 minutes. Add a squeeze of lemon juice and seasoning. Add the cooked orzo, and ½ the chopped parsley. Mix until fully combined.
SIMPLE SALAD
In a salad bowl, toss the rinsed green leaves and halved baby tomatoes with olive oil, a squeeze of lemon juice and seasoning.
ZINGY DINNER IS SERVED
Plate up the lemony orzo. Top with the golden schnitzel slices and garnish with the lemon butter pan juices, the hard cheese ribbons and the remaining parsley. Serve the salad on the side. Enjoy, Chef!

Orzo Pasta - 200ml
Free-range Beef Schnitzel (without crumb) - 300g
Spiced Flour - 100ml
Lemon - 1
Garlic Clove - 1
White Wine - 80ml
Fresh Parsley - 8g
Green Leaves - 40g
Baby Tomatoes - 160g
Italian-style Hard Cheese - 40g

Download the Recipe

Serves 3

COOK THE ORZO
Boil the kettle. Bring a pot of salted water to a boil for the orzo. Cook the orzo until al dente, 7-10 minutes. Drain and toss through a drizzle of olive oil.
BEEF SCHNITZEL
While the orzo is on the go, pat the beef schnitzel dry with paper towel and season. Place the spiced flour (lightly seasoned) in a shallow dish. Coat the schnitzel in the spiced flour, dusting off any excess. Place a pan (large enough for the orzo) over medium-high heat with a generous drizzle of oil. When hot, fry the schnitzel until cooked through and golden, 1-2 minutes per side. Add a knob of butter, and a squeeze of lemon juice and fry until crispy, 1-2 minutes. Remove the schnitzel from the pan (reserving the butter and oil in the pan), cover, and rest the schnitzel for 3-5 minutes before slicing.
GARLICKY SAUCE
remaining butter and oil), add the grated garlic. Fry until fragrant, 30-60 seconds (shifting constantly). Add the white wine and leave to reduce until almost all evaporated. Pour in 190ml of boiling water and bring to a simmer until slightly reduced, 5-6 minutes. Add a squeeze of lemon juice and seasoning. Add the cooked orzo, and ½ the chopped parsley. Mix until fully combined.
SIMPLE SALAD
In a salad bowl, toss the rinsed green leaves and halved baby tomatoes with olive oil, a squeeze of lemon juice and seasoning.
ZINGY DINNER IS SERVED
Plate up the lemony orzo. Top with the golden schnitzel slices and garnish with the lemon butter pan juices, the hard cheese ribbons and the remaining parsley. Serve the salad on the side. Enjoy, Chef!

Orzo Pasta - 300ml
Free-range Beef Schnitzel (without crumb) - 450g
Spiced Flour - 155ml
Lemons - 2
Garlic Cloves - 2
White Wine - 125ml
Fresh Parsley - 12g
Green Leaves - 60g
Baby Tomatoes - 240g
Italian-style Hard Cheese - 60g

Download the Recipe

Serves 4

COOK THE ORZO
Boil the kettle. Bring a pot of salted water to a boil for the orzo. Cook the orzo until al dente, 7-10 minutes. Drain and toss through a drizzle of olive oil.
BEEF SCHNITZEL
While the orzo is on the go, pat the beef schnitzel dry with paper towel and season. Place the spiced flour (lightly seasoned) in a shallow dish. Coat the schnitzel in the spiced flour, dusting off any excess. Place a pan (large enough for the orzo) over medium-high heat with a generous drizzle of oil. When hot, fry the schnitzel until cooked through and golden, 1-2 minutes per side. Add a knob of butter, and a squeeze of lemon juice and fry until crispy, 1-2 minutes. Remove the schnitzel from the pan (reserving the butter and oil in the pan), cover, and rest the schnitzel for 3-5 minutes before slicing.
GARLICKY SAUCE
remaining butter and oil), add the grated garlic. Fry until fragrant, 30-60 seconds (shifting constantly). Add the white wine and leave to reduce until almost all evaporated. Pour in 250ml of boiling water and bring to a simmer until slightly reduced, 6-8 minutes. Add a squeeze of lemon juice and seasoning. Add the cooked orzo, and ½ the chopped parsley. Mix until fully combined.
SIMPLE SALAD
In a salad bowl, toss the rinsed green leaves and halved baby tomatoes with olive oil, a squeeze of lemon juice and seasoning.
ZINGY DINNER IS SERVED
Plate up the lemony orzo. Top with the golden schnitzel slices and garnish with the lemon butter pan juices, the hard cheese ribbons and the remaining parsley. Serve the salad on the side. Enjoy, Chef!