Cuttlefish with Beans alla Scappati di Casa

Method

1. Clean the cuttlefish: wash thoroughly under running water, removing sand and impurities. Remove the beak, white bone, and ink sac (reserve if using). Remove the skin and detach the wings.
2. Clean the tentacles: make a cut below the eyes, squeeze out the eyes carefully. Remove the hard cartilage and the small teeth from the long tentacles.
3. Place the cuttlefish pieces in a bowl with a little water and coarse salt. Scrub vigorously to remove any remaining sand and teeth. Rinse well.
4. Cut the cuttlefish body into strips, chop the tentacles, and slice the wings into strips.
5. Finely chop the shallot.
6. Heat extra virgin olive oil in a pan over medium-low heat. Add the chopped shallot and, if desired, a chili pepper. Sauté for 30–40 seconds until the shallot is translucent.
7. Raise the heat to high and add the cuttlefish. Sauté briefly, then add half a glass of dry white wine. Let the alcohol evaporate.
8. Add the halved cherry tomatoes, salt, pepper, and optionally mirto (or marjoram/dragon). Stir well.
9. When the liquid comes to a lively boil, add the cooked beans. Mix, bring back to a boil, then lower the heat, cover, and simmer for 20 minutes.
10. After 20 minutes, if using cuttlefish ink, cut the ink sac and squeeze the ink into the pan. Stir and cook for 1 minute.
11. Turn off the heat. Add finely chopped parsley and a drizzle of extra virgin olive oil. Stir well and serve with crusty bread.