Soup of Pigna beans with chilli and octopus.

1.8kg (frozen and then) thawed octopus , 200g white beans of Pigna , 3 cloves of garlic, 1 shallot, 1 sprig of rosemary, 1 bunch of parsley, chilli pepper, 2 litres vegetable stock, 10g white wine, 100 g smoked bacon, 50g gelatine in sheets, bay leaves, 80g extra virgin olive oil , salt.

Procedure:

Soak the beans overnight in cold water. Drain and change the water, bring to the boil with a little salt, 2 cloves of garlic withot removing the fine skin, and a bay leaf, boil  for about 1 hour on a moderate heat. Sauté 1 shallot and 1 clove of thinly sliced garlic, add one whole piece of bacon, 3 tomatoes chopped into small pieces and 1 pinch of chilli pepper, add 2 / 3 of the beans, cover with vegetable stock and simmer for about 40minutes. Blend the soup with blender and then press through a colander, top with lightly heated oil scented with 1 sprig of rosemary and 1 clove of crushed garlic. Salt to taste. Place the octopus and vegetables in a saucepan with cold water, add garlic, white wine, parsley stems, and salt, then cook on a medium heat for 3 hours. Leave to cool, remove some of the red skin, clean the heads, and put the tentacles and the head in a narrow pan so as to form circular rolls. In the meantime strain 1 / 2 a litre of the water the octopus was cooked in, add the soaked gelatine, dissolve well and colour with the water from the chopped parsley. Pour the gelatine on the cooked octopus and cool everything in the refrigerator for 4 hours. Once cooled cut iinto thin slices. Arrange the whole beans on the plate, spread the sliced octopus over the top, and in front of the guests pour on the hot creamed beans, and flavour with a little chilli.

from ‘Great Kitchen & Wine No. 6 / 2007’ edited by Claudio Sadler

 

Where to buy white beans Pigna:
You can easily buy beans white Pigna as other Ligurian typical products from the comfort of your home on the web site: http://www.anticaviadelsale.com/en-uk