Save the Scraps! Squids on broad beans puree leftovers

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Today’s about food waste and leftovers recycling: because of habits, ignorance or commonplace, we end up trashing every day lots of perfectly edible food.

Every time you buy and eat the marvelous fresh beans just don’t throw away the pods: save them from the trash bin and throw them in the pan! Wash them, get rid of the hardest edges, and put them to boil together with a potato. Drain them when soft, blend all together and adjust of salt and olive oil. Voilà! A rather fancy broad beans puree is ready for the table! We served them with delicious squids quickly cooked in a pan (but grilling them would have been perfect too!) topped with caramelized lemon.

Since overfishing is an issue, we also invite all of you to consume fish in a more responsible way: do it less, buy fish of a certain quality and make sustainable choices, healthier for you and for our planet. Choosing a good fishmonger is essential! Look for someone who is well prepared, that can help you understand the origins of the fish you are buying and who respects the sea.

Regarding food waste, have a look to this amazing website from Livia Casali: https://ecocucinaen.wordpress.com/  She is all about cooking with those things wrongly labelled as “food scraps”, and turning them in delicious, nutritious meals. We tried some of her recipes and they are really delicious, and an eye opener of all we can use and recycle in the kitchen!

So, if tomorrow you’ll celebrating worker’s day with a picnic with Fave e Pecorino, keep the buds!

Serves 4 -Medium Difficutly- Prep time: 40 minutes

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You will need:

  • 4 squids
  • 1 lemon (BIO!)
  • broad beans pods
  • 1 potato
  • extra virgin olive oil
  • salt
  • 1 glass of white whine
  • 2 tsp sugar

How to:

-the puree

  1. Clean the broad beans and cut off the edges, peel the potato and put everything to boil until soft;
  2. drain (keeping half a cup of water aside) and using a hand mixer blend everything together. Use a little bit of cooking water and olive oil to make the blending easier. Adjust of salt.

-the caramelized lemon skin

  1. Peel the lemon and cut the skin in stripes;
  2. put half a cup of water in a pan to boil with 2 tsp of sugar and let boil for 3-4 minutes;
  3. add the lemon peel and let cook for 5 minutes.

the squids:

  1. Clean well the squids, removing all the internal parts and the outer skin;
  2. heat up a little olive oil in a pan, and add the squids;
  3. cook for 2-3 minutes each side, then add half a glass of white wine and let cook until it dissolves. Alternatively, grill the squids;
  4. lay some broad beans puree, then the squids and finish off with the caramelized lemon.

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