A good antipasto or a nice main dish for a summer dinner. Perfect in a buffet dinner.
- big cuttlefish
- cannellini beans
- fresh cut parsley
- extra-virgin olive oil
- lemon juice
- salt and pepper
Cook cuttlefish in a large saucepan with abundant salted water. If you buy big cuttlefish they are more tender.
They should boil for about 40 minutes. After that time turn off the heat and let them stay into the water until lukewarm.
Cut cuttlefish into small stripes.
Cook and let cool down cannellini beans.
Cut the celery into thin slices and put fish, beans and vegetables together in a bowl.
Season with oil, very thinly cut garlic, lemon juice, pepper and salt, a handful of parsley.
Let it rest in the fridge, but do not serve too cold: it is better at room temperature.