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Barilla® Mezze Penne with Cannellini Beans & Stuffed Calamari

di Academia Barilla

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Barilla® Mezze Penne with Cannellini Beans & Stuffed Calamari
1 hours


Main course


Ingredients for 4 people

1 box Barilla® Mezze Penne
1/4 cup dried cannellini beans soaked for 24 hours
1 pint cherry tomatoes
1 clove garlic
4 tablespoons extra virgin olive oil
1/4 cup white wine
1 hot red pepper
2 cups water
1 lb calamari
1/3 cup breadcrumbs
1 bunch parsley chopped
1 egg white
1/2 onion
1 sprig rosemary
Fresh oregano to taste
Salt and pepper to taste

Preparation 30 minutes preparation + 1 hours cooking
1. Soak cannellini beans for 12 hours in plenty of water

2. Drain

3. Clean calamari: remove skin from the tubes and separate tentacles from the head

4. Discard innards and quill

5. Locate the beak in the middle of the tentacles and pull out

6. Remove eyes without breaking them

7. Chop tentacles and mix with parsley mixture (breadcrumbs, parsley, salt, pepper, egg white)

8. Use this mixture to stuff the tubes, and seal the end with toothpicks

9. Put beans in a pot (preferably clay) and fill halfway with cold water

10. Add peeled onion and garlic, diced tomato, wine, hot pepper, salt and rosemary

11. Cook for about 1 hour

12. Remove from the heat

13. Place stuffed calamari on a cutting board, remove toothpicks and slice thinly

14. Boil whole wheat pennette in plenty of salted water, according to package directions

15. Drain and combine with bean stew

16. Garnish with stuffed calamari slices and fresh oregano

17. Alternate variation: whole wheat ridged pennette