Grilled squids with white beans puree and Pecorino cheese drops

• 15 minutes to prepare • 30 minutes to cook • Serves 4

Jack and the Beanstalk II

 

Today's recipe is a gem of a dish featuring grilled squid and creamy white beans for something simple, yet very delicious.
Not only does it look and taste impressive, it takes no time at all to rustle up. While the recipe might seem complex at first glance, the individual steps are quite simple. This recipe serves four, comfortably. Triple win!

Here are ingredients for a 4-serving recipe:

 

400 g canned - already boiled - white beans
1 onion
400 g squids
80 g well-seasoned Pecorino cheese
80 g cream
EVO oil
salt and pepper

1. Place a large pan on a medium heat with 1 tablespoon of olive oil. Peel and finely slice the onion, then add to the pan and cook for 2 minutes or until golden
2. Add canned white beans without draining them. Go on with the cooking for 20 minutes
3. Meanwhile, clean the squids: run a sharp knife down the length of squid tubes and open each one out like a book. Then, cut them into 2-cm wide stripes
4. Preheat a griddle pan until screaming hot, then add the squids and cook for 1 to 2 minutes on each side, or until lightly charred and starting to curl
5. When the 20-minutes time has passed, add a pinch of salt and blend everything until you obtain a creamy puree. Keep warm
6. Prepare the Pecorino cheese cream: grate the cheese and melt it into the milk cream over low heat. Add freshly ground pepper according to your taste
7. Serve the beans puree with grilled squids dipped into it. Add 1 tablespoon of EVO oil and freshly ground pepper on top. Finally, top with dew drops of Pecorino cheese cream

Nutrition Facts are detailed in the table below. Data is provided per serving.