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Ingredients
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Beans
Seafood
Vegetables
Seasoning
Method
Preparing the Beans
- 1
Soak and Cook the Beans
In a large bowl, soak 1 cup of gigante beans in water overnight. The next day, drain and rinse the beans. In a pot, add the soaked beans and cover them with fresh water. Bring to a boil, then reduce heat and simmer for about 1.5 to 2 hours or until the beans are tender. Drain and set aside.
Cooking the Cuttlefish and Broccolini
- 2
Prepare the Cuttlefish
Clean and cut the cuttlefish into rings. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute. Add the cuttlefish rings and cook for 3-4 minutes until they turn opaque. Season with salt and black pepper.
- 3
Blanch the Broccolini
In a separate pot, bring water to a boil. Add the broccolini and blanch for 2-3 minutes until bright green and tender-crisp. Drain and immediately plunge into ice water to stop the cooking process. Drain again and set aside.
Combining Ingredients
- 4
Mix Everything Together
In the skillet with the cuttlefish, add the cooked gigante beans and blanched broccolini. Stir to combine and heat through for about 2 minutes. Drizzle with lemon juice and adjust seasoning with more salt and pepper if needed.
Serving
- 5
Plate the Dish
Serve the snapper mixture on plates, garnishing with grated bottarga on top for an added burst of flavor. Enjoy your dish warm!