A tasty and nutritionally well-balanced dish. Choose the smaller type of polyps because they will be softer than the bigger ones.
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INGREDIENTS |
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Casarecce La Collezione Barilla |
350 |
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g |
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Salt |
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to taste |
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Italian parsley |
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to taste |
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Small onion |
1 |
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n° |
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Extra virgin olive oil |
4 |
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tablespoons |
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Red hot pepper |
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to taste |
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Dry white wine |
70 |
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g |
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Garlic |
4 |
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cloves |
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Laurel |
2 |
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leaves |
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Carrot |
1 |
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n° |
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Celery |
1 |
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sprig |
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Prosciutto |
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to taste |
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Cherries tomato |
150 |
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g |
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Dried cannellini beans |
200 |
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g |
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Little polyps |
250 |
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g |
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PREPARATION |
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| 1. |
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Soak the dried kidney beans for at least twelve hours. Drain them and rinse again. |
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| 2. |
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Put the kidney beans in a pot, along with the celery and onion chopped into large pieces, two cloves of garlic, the prosciutto fat and some salt. Cover with a liter of water and cook on medium fire until the beans are soft. |
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| 3. |
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Wash and remove the polyps skin then chop them into pieces. Cut the cherry tomatoes in quarters, removing their seeds. In a pan, brown the minced garlic in oil then add the tomatoes. Sauté for two minutes. Add then the pieces of polyps and the broken laurel leaves. Let cook some more for at least five minutes. Pour the wine in the pan and when it has evaporated add the beans, the minced Italian parsley and red hot pepper. |
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| 4. |
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Cook the Casarecce La Collezione Barilla in plenty of salted water, drain them al dente. Put them in the sauce pan. |
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| 5. |
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Before serving, add a little olive oil and a tuft of Italian parsley. |
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CHEF'S NOTE |
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The polyps, like the small calamari and the cuttlefish, can be bought fresh and then frozen. When we freeze them, the pulp develops ice crystals that make their meat softer and less chewy.
Clean the polyps opening the lateral pocket and removing its insides. With the knife's tip, remove the eyes and the beak set between the tentacles. Wash carefully under running water, scrubbing hard in order to remove the skin and the sand residue. Beat the polyps for about ten to fifteen minutes with a meat pestle to soften their meat. |
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For this flavourful and spicy menu, we suggest a medium-bodied red wine such as a Solopaca or a Chianti. |
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