Italian
Cuttlefish and Bean Salad
by Casa Pappagallo · 705K subscribers on YouTube
A light and flavorful summer salad. Cuttlefish are boiled with aromatics, then sliced and tossed with borlotti beans, crunchy carrots and celery, dressed with a simple lemon and olive oil emulsion.
- Difficulty
- easy
Ingredients
9 items- CuttlefishCuttlefish, cleaned and cut into pieces
- Bay LeavesBay leaves, for boiling
- Carrot(optional) — Carrot, diced
- Celery(optional) — Celery, diced
- SaltSalt
- Borlotti BeansCooked borlotti beans
- LemonLemon, for juice and zest
- Olive OilExtra virgin olive oil
- ParsleyFresh parsley, chopped
Method
- Bring a pot of water to a boil with bay leaves, a carrot, and a piece of celery.
- Clean the cuttlefish: remove the tentacles and cut the body into bite-sized pieces.
- When the water boils, add the tentacles first, then the rest of the cuttlefish. Season with a little salt.
- Cook the cuttlefish for at least 30 minutes, or until tender (the chef cooked for about 50 minutes).
- Drain the cuttlefish and place in a bowl. Add cooked borlotti beans and mix.
- Prepare the vegetables: dice a carrot and some celery into small cubes. Add to the bowl.
- Make the dressing: emulsify olive oil and lemon juice (about half a lemon) in a small bowl.
- Grate the zest of the lemon used into the dressing, then pour over the salad. Mix well and adjust salt to taste.
- Add fresh parsley, chopped, and mix again.
- Serve with lemon wedges on the side. Optionally let the salad rest for 30 minutes before serving for better flavor.
Casa Pappagallo
Home cook705K subscribers on YouTube163.1M total channel viewsCasa Pappagallo, casa nostra! Proprio così, vi apro le porte di casa mia per condividere con tutti voi ricette, i miei esperimenti di produzione agroalimentare e tanto altro.
