top of page

Zuppa di fagioli with calamari

Prep Time:

90 minutes

Serves:

Level:

4

Intermediate

Category:

Seafood

About the Recipe

Zuppa di fagioli is a slow bean soup built on Borlotti beans, pancetta, and soffritto, finished with a gentle broth. The calamari are cut with a diamond technique that makes them curl when they hit heat. The technique is simple once you understand it: shallow diagonal cuts in one direction, then crosswise, so when you grill them they contract and tighten into little curled pieces. An infused chilli oil goes over the top. The soup cooks while you prepare the calamari. Garnished with crispy fried rosemary. It is technique-led but not complicated.

Ingredients

For the soup

·       250g dried Borlotti beans (soaked in water overnight)

·       1 small brown onion

·       1 carrot

·       1 stick celery

·       2 large potatoes

·       100g pancetta, diced

·       1 clove garlic

·       100ml white wine

·       2 bay leaves

·       Few sprigs thyme and rosemary

·       Extra virgin olive oil

·       Salt and pepper

For the chilli oil

·       150ml extra virgin olive oil

·       50g chilli

·       1 clove garlic

·       Some thyme and rosemary for garnish

For the Calamari

·       2 large Southern calamari

·       Salt and pepper

·       Extra virgin olive oil for grilling

·       Fresh rosemary sprigs for frying

Preparation

For the soup

·       Dice the carrot, onion, celery, garlic, potatoes, and pancetta into small cubes.

·       Gently sweat the vegetables and pancetta in a casserole with a glug of olive oil. Add the drained Borlotti beans and cook for a few minutes.

·       Add the white wine and let it evaporate. Cover with water, add the bay leaves, and cook on gentle heat for about sixty minutes. The soup should slightly thicken during cooking.

·       Taste and adjust the seasoning when the beans are soft.

For the chilli oil

·       Place the olive oil, chilli, garlic, thyme and rosemary in a small pot over gentle heat. Allow to infuse while the soup cooks. Do not let it get too hot or the herbs will burn.

For the Calamari

·       Cut open each calamari body to obtain a flat layer. On the inside, make shallow diagonal cuts going in one direction, about 5mm apart. Do not cut all the way through the meat, just score the surface.

·       Turn the calamari around and make the same diagonal cuts crosswise to obtain a diamond pattern. Again, these should be shallow incisions only.

·       Cut the scored calamari into pieces about 5cm per side. The diamond cuts will cause them to curl when you cook them.

·       Separate each tentacle and cut into pieces about 2-3cm in length.

·       Season the calamari pieces with salt and pepper.

·       Grill or char them quickly on a hot griddle or BBQ for just a few minutes until they curl and turn opaque.

·       Place the soup in a bowl, top with the calamari, and finish with a generous drizzle of the chilli oil. Garnish with crispy fried rosemary sprigs.

bottom of page