Ricette #9 - Seppia alla griglia con Spianata Calabra e Borlotti
Char-grilled squid with spianata calabra and borlotti beans
Spianata Calabra is made with lean pork, very finely minced to create the delicate flavour. The mince is mixed with lardo, salt and peperoncino which gives it heat and spice.
FOR THE SPIANATA & BEAN STEW
1 tbsp extra virgin olive oil
200gr Spianata Calabrese*, cut into small cubes
1 garlic clove
2 finely sliced shallots
400gr Borlotti beans
100ml of vegetable stock
1 tin of plum tomatoes (400gr tin)
salt and pepper for seasoning
FOR THE SQUID
2 fresh squid
1 tbsp Extra Virgin Olive oil
Rocket salad leaves (dressed in lemon juice, seasoned and XV Olive oil)
Extra Virgin Olive Oil
For the borlotti/spianata stew, heat oil in a frying pan over a medium heat and fry off the garlic, shallots and spianata calabra until golden and crisp. Add the beans, tomato adn stock. Mix well and season.
Now reduce the heat and let the stew cook until the liquid is reduced and the beans are soft. The slower it cooks the tastier it gets. It will take an hour minimum but by stirring and adding water if necessary, you can cook longer.
Once ready, adjust seasoning then set aside.
Now for the squid, cut in half and season. Sprinkle with olive oil. Heat a griddle pan (1-2 min), then place the squid and cook for 2-3 minutes, turning only once, until the outside edges are charred- The squid colour will become more opaque.
Don't over cook it or it will become rubbery.
Dress the leaves with lemon, seasoning and olive oil. In the centre of a plate, spoon the stew in the middle, top with the squid- serve with the rocket.
*Instead of this you can also use Nduja, really spicy, creamy sausage form Calabria. It will be very hot so add with care.