Ingredients
SERVES 4
– 300 g Cannellini beans
– 500 g cuttlefish or squid
– ½ sweet red pepper chopped
– ½ sweet green pepper chopped
– 1 onion chopped
– 1 big tomato chopped
– 1 glass of white wine
– squid ink
– 1 bay leaf
– EVO to taste
– 1 garlic clove
Directions
Soak the Cannellini beans for 12 hours in cold water; then rinse, drain and cook them for ab. 50-60 minutes in abundant water along with the bay leaf and garlic. Once the beans are cooked, add salt, drain and set them aside. Meanwhile, in a pan, heat a little EVO and sauté the onion along with peppers and the tomato for a couple of minutes. Then, add some wine to the pan, sauté for a few seconds more and remove the pan from the heat. At this point, blend the vegetables by using an immersion blender and put them back on the flame. Right after, add the squid ink and continue cooking. In the meantime, clean the cuttlefishes and let them brown in a skillet with a little EVO. Then, mix them to the vegetable and squid ink sauce and let simmer for ab. 30-40 minutes, adding a little water and some salt, if needed. Finally, arrange a bed of beans in a serving plate, lay the cuttlefish and the ink sauce on top and serve.
Other recipes – Beans