White Bean Salad with Sauteed Squid and Pepperoncini

Name: White Bean Salad with Sauteed Squid and Pepperoncini
Yield: Serves 4 to 6
Ingredients: 1 tablespoon, baking soda; , Salt and pepper; 1 pound, squid, bodies sliced crosswise into ½-inch-thick rings, tentacles halved; 6 tablespoons, extra-virgin olive oil; 1 , red onion, chopped fine; 3 , garlic cloves, minced; 2 (15-ounce) cans, cannellini beans, rinsed; ⅓ cup, pepperoncini, stemmed and sliced into ¼-inch-thick rings, plus 2 tablespoons brine; 2 tablespoons, sherry vinegar; ½ cup, fresh parsley leaves; 3 , scallions, green parts only, sliced thin

4 comments

Recipes that pair savory white beans with lean, mild squid are common in Italy, and it's easy to understand why: The delicate flavor of the beans complements but doesn't overpower the subtle seafood flavor of the squid.

A cookbook recipe exclusively for All-Access members from The Complete Mediterranean Cookbook

SERVES4 to 6

TIME1¼ hours

White Bean Salad with Sauteed Squid and Pepperoncini

A cookbook recipe exclusively for All-Access members from The Complete Mediterranean Cookbook

WHY THIS RECIPE WORKS

We started with the squid. Since we wanted to achieve some flavorful browning, we immediately ruled out steaming and boiling. We also decided that grilling was too fussy for just a pound of squid, so we settled on sautéing. In past recipes,...

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