
Cooking Foods Italian Recipes – Soup With Squid & Broad Beans
More details in my culinary books published by Amazon.com
My dear friend Capt. Stefano Battinelli, thanks to show me this excellent soup, I did great job at home and the result exceeded my expectation!
Ingredients:
Squid (calamari) fresh – two pounds
Broad-beans (fave) – four pounds
Potato, onion, carrot, garlic, basil or bay leaves other leaves which you like but only a bit: not kill the broad-beans taste
Extra virgin olive oil
Marine salt
Broth – 1 liter: we will prepare it using the skin of the squid.
Keep the skin and the internal organs to make the broth.
Cut the head in rings, cut the legs one by one.
To make the broth just boil the skin and internal organs in water with two pinches of salt, anyway if you like you make this broth richer adding onion, garlic, bay-leaves, thyme this is your option.
As the broth is ready (15-20 minutes) remove the residuals filtrating the broth.
Keep the broth ready to be used.
Clean the broad-beans: from four pounds you get only one pound of bens.
Peel the potato, cut in very small cubes (less than half inch).
Put in the pot onion and carrot: fry in two-three spoons of extra virgin olive oil.
Stir well mixing all the ingredients.
Cut it in small dices (less than half inch).
Drop the potato in the boiling broth, cook four to five minutes.
Drop in the broth the beans. Save only some beans for later.
Remember to stir while the beans cook.
Add the beans you saved to the squid.
With the immersion blender smash potato and beans in their broth.
Do carefully this job: you will obtain a velvet soup.
If too liquid reduce it cooking it more.
Cooking Foods Italian Recipes – Soup With Squid & Broad Beans
More details in my culinary books published by Amazon.com