Time was of the essence; desperately I grabbed the Milwaukee Journal Sentinel, hoping to find inspiration within its pages. It was then my eyes came across this delightful dish from Adriatica.Ingredients:
2 small cans chickpeas, rinsed drained
Olive Oil
2 pounds cooked, peeled shrimp
2 quarts chicken stock
2 onions, diced
2 ribs of celery (in retrospect i would have added 3 or 4), diced
2 carrots, peeled and diced
1 fennel bulb, diced
8 cloves garlic, chopped
3 bay leaves
2 sprigs thyme (i used the powdered)
1 sprig rosemary
1 tablespoon fennel seed
2 tsp hot chili flakes ( iadded more -obvi- and it was great)
1 tsp oregano
salt and pepper to taste
1 tablespoon loosely packed saffron threads
1.5 cups white wine
1 can (14.5 oz) diced tomatoes
1 large bunch rapini cut into 1/2 inch pieces
1 chopped shallot
2 tbsp Sambuca (i just used powdered anise and it was fine)
Place large soup pot over medium heat. add 3 tablespoons oil and when
hot, add onions, celery, carrot, fennel, 3/4 of the garlic, the bay
leaves, thyme, rosemary, fennel seed, 1 tsp chili flakes, oregano,
salt and pepper. cover, stir regularly, 10 minutes. add saffron and
wine, bring to a boil and boil2 minutes. add stock and tomatoes and
bring to simmer. simmer for around 30 minutes, until carrots/celery
soft (you can't really overcook it) Add the chickpeas 5-10 min before
serving so they dont fall apart.
Prepare shrimp-rapini garnish by placign large saute pan over very
high heat. toss the rapini in a bowl with oil and season with salt and
ppepper sear in hot , dry pan, tossing for about 1-2 minutes, until
crisp tender. remove toa bowl.
toss shrimp with oil , season with salt and pepper and put in the same
hot dry pan, toss for a minute, add shallot remaining garlic and chili
flakes. toss for a minute more. add rapini again at the very end.
THEN you put a little heap of the shrimp-rapini stuff in the middle of
the bowl and ladle the soup all around it. so delicious. then
afterward i just threw it all together in a tupperware, no need to
keep the parts separate.
2 small cans chickpeas, rinsed drained
Olive Oil
2 pounds cooked, peeled shrimp
2 quarts chicken stock
2 onions, diced
2 ribs of celery (in retrospect i would have added 3 or 4), diced
2 carrots, peeled and diced
1 fennel bulb, diced
8 cloves garlic, chopped
3 bay leaves
2 sprigs thyme (i used the powdered)
1 sprig rosemary
1 tablespoon fennel seed
2 tsp hot chili flakes ( iadded more -obvi- and it was great)
1 tsp oregano
salt and pepper to taste
1 tablespoon loosely packed saffron threads
1.5 cups white wine
1 can (14.5 oz) diced tomatoes
1 large bunch rapini cut into 1/2 inch pieces
1 chopped shallot
2 tbsp Sambuca (i just used powdered anise and it was fine)
Place large soup pot over medium heat. add 3 tablespoons oil and when
hot, add onions, celery, carrot, fennel, 3/4 of the garlic, the bay
leaves, thyme, rosemary, fennel seed, 1 tsp chili flakes, oregano,
salt and pepper. cover, stir regularly, 10 minutes. add saffron and
wine, bring to a boil and boil2 minutes. add stock and tomatoes and
bring to simmer. simmer for around 30 minutes, until carrots/celery
soft (you can't really overcook it) Add the chickpeas 5-10 min before
serving so they dont fall apart.
Prepare shrimp-rapini garnish by placign large saute pan over very
high heat. toss the rapini in a bowl with oil and season with salt and
ppepper sear in hot , dry pan, tossing for about 1-2 minutes, until
crisp tender. remove toa bowl.
toss shrimp with oil , season with salt and pepper and put in the same
hot dry pan, toss for a minute, add shallot remaining garlic and chili
flakes. toss for a minute more. add rapini again at the very end.
THEN you put a little heap of the shrimp-rapini stuff in the middle of
the bowl and ladle the soup all around it. so delicious. then
afterward i just threw it all together in a tupperware, no need to
keep the parts separate.
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