Manestra From Corfu

Feeds 4

Prep 5 mins

Cooking Time 15 mins


1 small carrot (finely diced) 

1 stick of celery (finely diced) 

1 large onion (finely diced) 

1/2 red capsicum (finely diced) 

2 ripe tomatoes (finely chopped)

1/3 cup olive oil

2 bay leaves 

1 teaspoon sweet paprika 

1/2 teaspoon of cracked pepper

1/4 cup white dry wine 

2 cups semolina pastina (or orzo/rissoni) 

6 cups chicken stock or broth (heated)

Salt to taste 



Freshly ground pepper

Grated Parmesan 

Celery fronds 


  1. Heat a large pot to medium heat and add the olive oil. When the oil is warmed, add the finely chopped, carrots, celery, capsicum, onion with a good pinch of salt. Sauté the veggies  for 5 minutes. Add in the bay leaves , pepper and paprika. 
  2. Prepare the stock in a seperate saucepan (warmed if using homemade or store bought liquid stock)
  3. Add in the diced tomatoes and white wine, cooking for 2 minutes. 
  4. Add in the pastina/orzo pasta and stock. Bring to a boil, then lower to a simmer with the lid on. Cook for 9 minutes. When ready, the pasta will be cooked and sauce creamy. Taste for salt. 
  5. Serve with celery fronds, cracked pepper and grated Parmesan. 

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