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Ingredients
- 2 tsp extra virgin olive oil
- 280g spicy pancetta, sliced into strips
- 3 calamari (about 225g each) cleaned and sliced, tentacles reserved
- salt and pepper
- 1 1/2 tbsp verjuice
- 200g fresh broad beans, blanched and double podded*
- 400g tin cannellini beans, rinsed and drained
- 3/4 cup mint leaves, torn
- 1 large red chilli, seeded and cut into thin strips
Method
Heat olive oil in a large frying pan and cook pancetta over medium heat until crisp. Remove and set aside.
Increase heat, add calamari including tentacles, season with salt and cracked black pepper and cook 30 seconds to one minute, until just opaque. Add verjuice and stir. Add all beans and pancetta and cook until heated through.
Remove from heat and add mint. Toss to combine and serve scattered with chilli.
