Seppie & Fagioli
I’m no gourmet and nor try to be. I keep it real simple and it seems to work, or so that’s what my husband tells me! Here’s what I made for dinner on Ferragosto:
1 chilo of cleaned seppia (cuttlefish)*
400 grams of cannellini beans
200 grams of borloti beans (like pinto beans)
A small handful of rosemary
1/2 Tropea onion (a red onion will do)
1 garlic clove
salt to taste
peperoncino (pepper flakes) to tastes
1/2 of wine
2 tablespoons of olive oil
Some of you are thinking what the heck is seppia? Seppia is cuttlefish, used often on the NE coast of the states and served widely through out the Med. It’s very similar to calamari and can actually be substituted with calamari if you can find seppia (or are not feeling quite so adventurous).
Mince finely the rosemary, onion and garlic and add to a pan.
Drain the beans. (Now, I understand some of you may prefer soaking and boiling your own beans, but for those here in Italy, I think the ones you buy in the can at the Coop supermarket are darn good and don’t require all that extra time.)
Heat the pan with the rosemary mixture and the olive oil for about 2 minutes and then add the fish. Turn the fish until is well coated and then let sizzle for a few minutes, then turn again. Do this for about 6-7 minutes until the seppie is well cooked (you can tell because it becomes opaque white). Then add the beans, the half a glass of white wine, salt and peperoncino and let cook for another 2 minutes, covered.
And that is it. What you’ve got is a super simple and delicious main course perfect for a nice summer night. Oh, and don’t forget a nice bottle of rosato to go with it.