Ingredients
2 large fennel bulbs (2-1/2 pounds), trimmed, quartered, cored, cut into 1/2-inch slices
3/4 cup dry white wine
1/2 cup water
3 tablespoons Bertolli extra-virgin olive oil
1/4 cup fresh lemon juice
3 thyme sprigs
1 bay leaf
1/2 teaspoon sea salt
5 whole peppercorns
3 cups uncooked orzo pasta
2 pounds (about 48) shrimp, shelled and deveined
1 celery rib
Sauce:
3/4 cup minced Italian parsley
5 anchovy fillets, rinsed in cold water, blotted dry, chopped
1/3 cup minced red onion
3 tablespoons capers, chopped
5 medium garlic cloves, minced
1 cup Bertolli extra-virgin olive oil
1/4 cup fresh lemon juice
Preparation
In a large heavy saucepan, combine the fennel, wine, water, oil, lemon juice, thyme, bay leaf, salt and peppercorns. Bring to a boil, reduce heat to a simmer and cook 10 minutes. Transfer fennel with a slotted spoon to a bowl, return pan to heat and boil cooking liquid until reduced to about 3 tablespoons. Strain through a fine sieve directly onto the fennel. Set aside. Bring a large pan of salted water to a boil and add orzo, bring back to a boil and cook according to package directions for al dente. Drain into a large colander and rinse under warm water. Drain; set aside in a bowl. Fill the pan with water again, add the shrimp, lemon juice and celery rib, cut up. Bring up to a simmer or just until shrimp turns pink. Immediately drain in a colander, rinse with cold water and drain again. Sauce: In a bowl stir together the parsley, anchovies, onion, capers, garlic, the oil and salt and pepper to taste. In a large bowl, combine the fennel mixture, orzo, green sauce and shrimp. Taste and add salt if needed and freshly-ground black pepper.
