Cooking Class Recipes Recipes

Catalan Soup of White Beans Garnished with Shrimp Flambèe

Adapted from The Neew Mediterranean Diet Cookbook by Nancy Harmon Jenkins.
Makes 8 servings

Ingredients:

For the Beans:
1/4 cup diced jamón or Italian prosciutto
2 tablespoons Poggi Bonsi Extra Virgin Olive Oil
1 medium yellow onion, chopped
4 tablespoons Garlic It! Twilight
1 cup dried Cannellini beans, soaked overnight and drained

Poggi Bonsi Fine French Grey Sea Salt

For the Shrimp Flambèe:
1-1/2 pounds medium shrimp, peeled
2 tablespoons Poggi Bonsi Extra Virgin Olive Oil
2 tablespoons brandy
1 medium yellow onion, chopped
2 or 3 tablespoons Garlic It! Twilight
1/4 cup Poggi Bonsi Extra Virgin Olive Oil
2 pounds ripe, red tomatoes, peeled or 1-28 ounce can whole tomatoes, with their liquid, coarsely chopped
a pinch of saffron threads, crumbled
1 cup dry white wine
Sea salt and freshly ground black pepper

Garnishes:
1/4 cup flat-leaf parsley, minced
Zest of one lemon

Directions:

  1. To make the bean soup, in the bottom of a heavy stockpot, combine the diced ham and olive oil and set over medium heat. Cook gently, just until the ham bits start to sizzle, then add the onion and Garlic It! and continue cooking until the vegetables are tender but not browned.
  2. Add the drained beans along with about 4 cups cool water…enough to cover the beans to a depth of 1 inch. Bring to a boil, turn the heat down to simmer, cover the pan and cook until the beans are tender – 30-45 minutes, depending on the size and age of the beans. You may need to add water from time to time but it should only be boiling water.
  3. When the beans are tender but not falling apart, stir in the salt, remove the pot from the heat, and set aside.
  4. Heat the olive oil in a pan over medium-high heat. Sauté the shrimp for about 2 minutes on each side, add the cognac and light with a long match. Let the alcohol burn off, but don’t let the shrimp burn.
  5. Transfer the shrimp to a bowl with a slotted spoon, while keeping the remaining juices in the pan.
  6. Add the onions and sauté until they are tender, add the Garlic It!, tomatoes, sugar and chili flakes, raise the heat slightly, and continue cooking until the sauce thickens, 5-10 minutes.
  7. Stir in the saffron, then add the wine and raise the heat to high. Cook, stirring frequently until the alcohol has cooked off, about 5 to 7 minutes.
  8. Taste the sauce and add salt and pepper if necessary.
  9. Add the shrimp back to the pan and toss until sauce is well incorporated and shrimp are up to temperature.
  10. Both the beans and the tomato sauce may be prepared well ahead of time and held until ready to serve. When reheating the beans, you may want to add a little more boiling water to loosen the bean stock, which gets quite starchy as it sits.
  11. Reheat the tomato sauce when ready to serve. If the shrimp ar very large, cut them into two or three pieces. When the tomato sauce is bubbling, toss in the shrimp until just heated.
  12. Serve the hot bean soup in a shallow bowl with a large spoonful of the tomato and shrimp sauce in the middle. Top with parsley and a few strands of lemon zest.

About Keli Sim DeRitis

Keli Sim DeRitis is an artist, designer, passionate cook, teacher, and tour guide. Keli founded Poggi Bonsi in 2001 to share her love of European travel, food, wine, and culture. Connect with me on Google+

Aboutadmin

Keli Sim DeRitis is an artist, designer, passionate cook, teacher, and tour guide. Keli founded Poggi Bonsi in 2001 to share her love of European travel, food, wine, and culture.
Connect with me on Google+

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