Romagna-style cuttlefish with cannellini beans
Ingredients
For 4 persons:
- 1 kg cuttlefish
- 120 gr dried cannellini beans
- 50 gr extra virgin olive oil
- 1 clove of garlic, finely crushed
- 1 tablespoon finely chopped onion
- 500 gr peeled tomatoes
- 1 tablespoon double tomato paste
- 1/2 glass of dry white wine
- parsley, sage, rosemary, celery
Preparation
The night before, soak the cannellini beans in cold water and after 12 hours drain them and cook them for about 2 hours in plenty of water with a branch of rosemary, sage and a celery stalk.
Peel and wash the cuttlefish, then cut them into strips and drain them. Put a pan on a high heat with oil and fry the onion and garlic pesto. Then sprinkle with white wine and add the double tomato paste, stir with a wooden spoon for a few minutes and add the peeled tomatoes.
As soon as it starts to boil add the cuttlefish and chopped parsley, stir, cover and boil for about 2 hours adding water as needed.
In the last few minutes add the beans with their cooking water. Season with salt and pepper, serve with 2 slices of toasted bread rubbed in garlic.
Recipe published on the Sagra della Seppia website
The image is only intended to illustrate the basic ingredient of the recipe.
Official Tourist Information Site of Cervia