Squid stew and cannellini beans
Instructions
Soak the beans overnight, then cook for 40 minutes, putting them in a pint and a quart of water initially cold, flavored by a clove of garlic and a bay leaf.
Spent the time indicated, filtered half cooking broth and let boil beans along with chopped onion, until it will be reduced almost completely.
Meanwhile clean the squid eviscerandoli and depriving them of beak and eyes, then let them simmer gently for 3 minutes in covered saucepan, 3 spoonfuls of oil heated with a clove of garlic.
Then add the beans, reducing with onion, salt, pepper.
Leave on the heat for 1 minute, so that season, then serve hot stew, after a rather deep serving dish.
Ingredients and dosing for 6 persons
- 1000 g of squid
- 150 g of red onion of tropea
- 150 g of dried cannellini beans
- 1 leaf of laurel
- 2 cloves of garlic
- 3 tablespoons of olive oil
- Salt
- Pepper