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Shopping ListRecipe: Pennette with Cannellini Beans and Stuffed Calamari
Ingredients for 4 people
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- 1 box 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 chopped parsley
- 1 egg white
- 1/2 onion
- 1 sprig rosemary
- Fresh oregano to taste
- Salt and pepper to taste
Le Ricette
Pennette with Cannellini Beans and Stuffed Calamari
di Academia Barilla
PREPARATION TIME
102 min
102 min
DIFFICULTY
Medium
Medium
TYPE
First course
First course
Tags
Ingredients for 4 people
1 box 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 chopped parsley
1 egg white
1/2 onion
1 sprig rosemary
Fresh oregano to taste
Salt and pepper to taste
Ingredients
Mezze Penne
Try Barilla Classic Blue Box's Mezze Penne. This smaller type of Penne is great at holding sauce, and goes great with many sauces and baked pasta dishes.
Try Barilla Classic Blue Box's Mezze Penne. This smaller type of Penne is great at holding sauce, and goes great with many sauces and baked pasta dishes.
Preparation 30 minutes preparation + 72 minutes cooking
Soak cannellini beans for 12 hours in plenty of water. Drain.
Clean calamari: remove skin from the tubes and separate tentacles from the head. Discard innards and quill. Locate the beak in the middle of the tentacles and pull out. Remove eyes without breaking them.
Chop tentacles and mix with parsley mixture (breadcrumbs, parsley, salt, pepper, egg white). Use this mixture to stuff the tubes, and seal the end with toothpicks.
Put beans in a pot (preferably clay) and fill halfway with cold water.
Add peeled onion and garlic, diced tomato, wine, hot pepper, salt and rosemary. Cook for about 1 hour. Remove from the heat.
Place stuffed calamari on a cutting board, remove toothpicks and slice thinly.
Boil whole wheat pennette in plenty of salted water, according to package directions.
Drain and combine with bean stew.
Garnish with stuffed calamari slices and fresh oregano.
Alternate variation: whole wheat ridged pennette.
Products (1)
Try Barilla Classic Blue Box's Mezze Penne. This smaller type of Penne is great at holding sauce, and goes great with many sauces and baked pasta dishes.
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