Summer is here in Tuscany! In the fields around our farm, the predominant colour is a deep gold and it’s easy to be charmed by the great sheaves scattered here and there.
The heat is felt and our eating habits can’t help but change as a result, but also because our bodies need fewer calories than when it’s colder.
The stove is left to the most fearless and cold dishes win over more and more.
You can indulge in various ingredients and the challenge to combine them to get dishes that are not only delicious, but also complete from a nutritional standpoint.
Today we suggest a delicious dish to be seasoned and enjoyed with our Mild Extra Virgin Olive Oil Toscano IGP, which is best enjoyed raw.
Seafood salad with cannellini beans
This fish and vegetable salad is an example of a perfectly balanced dish from a nutritional standpoint, especially when savoured with a slice of bread, maybe Tuscan bread that’s been lightly toasted.
Seafood salad with cannellini beans
Ingredients for 4 people
4 tablespoons of white wine vinegar
120g of cleaned prawns
420g of cleaned squid (about 15)
150g of octopus
1 clove of garlic
parsley
460g of boiled cannellini beans
Freshly ground white pepper
salt
Mild Extra Virgin Olive Oil Toscano IGP
4 slices of Tuscan bread
Method
Clean the squid by removing their skin and entrails. Peel the prawns, remove their heads and devein. Wash the octopus. Cut the squid into rings.
Bring a pot of water to the boil. Add the salt, vinegar and octopus. After 5 minutes, add the squid. Cook for about 8 minutes and add the prawns. Blanch for a few minutes. Turn off the heat and leave the fish in the cooking water for 5 minutes. Drain.
Peel the garlic and remove the inner seed.
Finely chop the garlic and parsley.
Place the cannellini beans in a salad bowl and add the seafood.
Add the chopped garlic and parsley, and season with olive oil and pepper.
Let stand in the refrigerator for a few hours before serving.
Recipe, styling, photos: Sara Milletti
