Baby squid with cannellini beans and pine nuts to the agro

00531 MOSCARDINI with CANNELLINI BEANS and pine nuts to the AGRO INGREDIENTS for 4 PERSONS 800 g baby squid, 200 g of dried cannellini beans, 2 tablespoons pine nuts, juice of 1 lemon, 1 sprig of fresh thyme, freshly ground green pepper, extra-virgin olive oil, salt.

Put the beans in cold water bath for 7-8 hours.

Transfer it in a pot, cover with plenty of cold water and cook over low heat for about 1 hour and 30 minutes, until tender but not be undone.

Add salt toward the end of cooking to prevent the skin hardens.

Meanwhile, clean the baby octopus, remove the eyes and the beak is at the root of the tentacles and wash them thoroughly under cold running water.

Boil water in a pot with the juice of half a lemon, add salt and plunge the moscardini.

Cook over medium heat for about 45 minutes until they will be tender; then let them cool in the cooking water.

Toast the pine nuts in a small frying pan, turning them until they often, so they take on a golden colour.

Drain the beans and baby squid from the cooking liquid and let them jump for a few moments in a pan with a little olive oil.

Add salt, if necessary, with an abundant minced green pepper, sprinkled with the remaining lemon juice and stir.

Transfer to a serving dish, sprinkle with toasted pine nuts, garnish with a slice of lemon and with leaves and sprigs of thyme and serve warm or lukewarm.