Bruschetta with Beans, Black Cabbage, Chanterelle Mushrooms and Squid

Method

1. Slice the bread (preferably a salted treccia loaf) and toast it lightly on a grill or in a pan until golden but still slightly soft inside.
2. Heat a drizzle of olive oil in a pan and add a peeled garlic clove. Add a couple of anchovy fillets and let them melt into the oil.
3. Slice the black cabbage (cavolo nero) into coarse strips and add to the pan. Sauté briefly, keeping the cabbage slightly crunchy.
4. In a separate pan, sauté the chanterelle mushrooms (finferli) in olive oil with salt and pepper until just cooked through. Keep them whole or coarsely chopped.
5. In another pan, warm the cannellini beans (if using canned, drain and rinse first) with a little of their liquid or water. Season with salt and pepper.
6. Slice the squid (calamari) into thin rings. In a hot pan with a drizzle of oil, cook the rings for about 10 seconds on each side until just opaque and tender. Do not overcook.
7. Assemble the bruschetta: place a layer of beans on the toasted bread, top with the black cabbage, then the mushrooms, and finally the squid rings. Drizzle with extra-virgin olive oil and serve immediately.