An easy to prepare second fish dish that combines the strong flavor of pecorino with beans. To be prepared even when unexpected guests arrive at home, in just 15 minutes you will bring the freshness of the sea to the table with a dish that will amaze everyone.
INGREDIENTS FOR 4 PEOPLE
- 4 large fresh squid, whole and already cleaned
- 300 g of boiled cannellini beans
- 40 g of grated pecorino romano
- 1 clove of garlic
- 1 glass of white wine
- 1 lemon
- marjoram
- extra virgin olive oil
- salt
- black pepper
You start by cleaning the squid under the jet of fresh running water, taking care to keep apart the tentacles that will be chopped not very finely.
In a pan, heat a little oil with a clove of garlic, then add the squid tufts and the previously crushed beans. It is cooked over high heat for a few minutes, blending with white wine. When cooked, remove the garlic, add the pecorino and season with salt.
When the mixture has cooled it is possible to fill each squid that will be “closed” with a toothpick.
To cook, proceed by heating the grill pan and placing the squid on the plate when it is hot. To give an even more summery scent, you can place thin slices of lemon on each stuffed fish. Cook a few minutes on each side and if necessary deglaze with white wine and a drizzle of oil. Season with salt. The squid will be ready and cooked in about 10 minutes or when it is no longer tender.
When cooked, and to taste, you can sprinkle the squid with pepper and fresh marjoram.
