Pan-Fried Squid With Chilled Beans

Pan-Fried Squid With Chilled Beans

Pan-Fried Squid With Chilled Beans

Plump borlotti beans are paired with spicy rocket and pan-fried squid laced with garlic and anchovies

October 1, 2012

Cuisine

serves for

2

total time

1 HR 30 MIN

ingredients

Beans
300 g, Borlotti variety
Sage
1 Sprig
Chili pepper
1, pricked with a knife
Garlic
1 clove, cut into quarters
Tomato
2 each
Olive oil
40 ml
Red wine vinegar
5 ml
salt
To taste
Pepper
To taste
squid
6, Whole fresh
Extra-virgin olive oil
To taste
Chili pepper
1 each, De-seeded and finely chopped
Anchovy
3 fillets
Parsley
5 g, chopped
Lemon juice
1/2
salt
To taste
Pepper
To taste

Preparation

For the beans
Soak the borlotti beans overnight in plenty of clean cold water.

Drain the beans and transfer to a large pan with three times the volume of water. Add the sage, chilli, garlic and tomatoes.

Bring to the boil then reduce the heat to a simmer. Simmer gently for one hour or until the beans are tender (the time may vary depending on the age of the beans).

Drain off three-quarters of the cooking liquor then transfer the beans and the remaining liquor into a bowl. Remove and discard the chilli and sage. Remove the garlic, mash with a fork then return to the beans and stir through.

Season with salt and black pepper and stir in the olive oil and vinegar.

For the squid
Peel off the wings and outer membrane and remove the head and intestines. Cut in half lengthways and scrape out the inside with a knife. Wash thoroughly with cold water and pat dry.

Lay the squid pieces flat, skin-side down, and score with a sharp knife in a criss-cross pattern.

Season the squid with salt and freshly ground black pepper and rub a little olive oil into the skin.

Place a non-stick pan over a medium heat. When hot, add the squid, scored side down. Cook for one minute until golden-brown, then turn over.

Add the chilli, anchovy fillets, parsley and lemon juice to the pan.

Remove the squid and quickly slice into bite-sized pieces. Return immediately to the pan and toss briefly through the other ingredients.

To serve
Place a spoon of the borlotti bean mixture in the centre of a plate. Place a small amount of rocket on top and then the chopped squid.

Wine paring: Inzolia

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