Monday, February 11, 2008

Orecchiette with Shrimp, Cannelini, Greens, Tomatoes and Bread Crumbs




I handed Groom some cookbooks Saturday afternoon and asked him to pick something to do for dinner. I love it when he cooks. I can lounge on the sofa and enjoy a glass or so of wine, the fire and music as he takes over the culinary duties. I wanted comfort food, something earthy. He chose a wonderful Italian recipe from Joyce Goldstein with shrimp, cannelini beans, tomatoes and orecchiette.


If you haven’t heard of her, she is one hell of a cook and specializes in Mediterranean food. Her restaurant, Square One, in San Francisco was an amazing place. It closed in the mid nineties and she has continued feed her fans with great cookbooks. The Mediterranean Kitchen, Back to Square One, and Kitchen Conversations are must haves for the cookbook lover. And a grand meal it was!

Orecchiette with Shrimp, Cannelini, Greens, Tomatoes and Bread Crumbs
Adapted from Kitchen Conversations

¾ cup cooked cannelini beans, cooked
Coarse salt and freshly ground black pepper
Extra virgin olive oil
White wine, enough to cover the shrimp in a wide sauté pan
2/3 pound large shrimp, peeled (we use tail-on shrimp)
1 pound Orecchiette (shells or penne will work fine)
3 tbsp finely minced garlic
4 cups fresh arugula, cut into strips
2 tsp fresh grated lemon zest, kept moist in a little lemon juice
2 cups diced canned plum tomatoes, drained
1 cup toasted bread crumbs, recipe below no substitutions these are great!

Toss cannelini beans with a tablespoon of olive oil. In a wide sauté pan, pour the white wine and bring it to simmer. Add shrimp and cook til just turn pink. Should take three to four minutes. Remove shrimp and set aside and reserve cooking liquid.

Bring large pot of water to boil. Add salt and drop in past and stir well. While the pasta is cooking, warm 3 good swirls extra olive oil in large pan over low heat. Add garlic and cook for several minutes. Add the greens and a few tablespoons of the shrimp cooking liquids. Raise the heat to medium high and stir until the greens are wilted. Add the shrimp, cannelini, lemon zest and tomatoes. Add half the bread crumbs and warm through. Season with coarse salt and black pepper. When your pasta is done, drain it and toss with shrimp and arugula mix. Top with the remaining bread crumbs and serve at once. Serves 4.

Toasted Bread Crumbs

2 cups fresh Italian or French bread, cut in cubes
1 tsp coarse salt
Coarsely ground black pepper to taste
½ cup extra virgin olive oil

Preheat oven to 350. Pulse bread cubes in food processor to make coarse crumbs. Spread on a baking sheet . Stir salt and pepper into the oil and drizzle on the bread crumbs. Bank stirring occasionally until golden and crispy but not hard, 15 to 20 minutes.

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6 comments:

Runner Girl said...

Wow! This looks fantastic. Thanks so much for sharing...I'm curious to know which wine you served with this dish...

Mary Coleman said...

I'm one of those people who sticks with one kind of wine. My favorite is a beaujolais villages from Louis Tete. The cool thing about this cookbook is that Joyce recommends wines with the meals and explains why. For this she suggests Verdicchio, Frascati or a Rose blend. She says to pick a wine that "will bring out the sweetness of the shrimp and the pleasant bitter edge of the greens, while cutting the creaminess of the beans and providing a playful foil to the bread crumbs." Hope that helps!
Mary

Joy Ramirez said...

Hi Mary!

Thanks for visiting my blog recently and yours is great too! So you and Claudia and I must be on the same page lately as I just made orrecchiette last night! (haven't posted about it yet, but will soon!) yours looks great - your husband's I mean. It's my favorite pasta and I love many... I also love Joyce Goldstein. Have you seen her book on Italian Jewish cuisine? and currently I am reading her Enoteca book. a presto! Joy

Mary Coleman said...

Joy, I haven't read ENOTECA yet but have that in my wish list at Amazon. I have seen the book on Italian Jewish Cuisine, yet another wish list item. She is amazing and her son's wine suggestions are fab too!
Look forward to reading your blog!
Mary

fluffernutter said...

Square One is one of my favoritest cookbooks ever, and the Pumpkin Gnocchi from Kitchen Conversations is our favorite family kitchen project. It's so good that I once served it for a vegan Thanksgiving. Thanks for reminding me -- I'll make it next week.

cook eat FRET said...

ok so like this thread just cost me $100 in books. thanks guys...