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Ingredients
Vegetable Stew with Cuttlefish
- Ingredients
- 500 grams green, tender, flat Romano bean
- salt
- 750 grams small Cuttlefish (ready to cook)
- 1 onion
- 300 grams lean Pork
- 250 grams Artichoke hearts (canned)
- 5 Tbsps olive oil
- 3 Tbsps Pastry flour
- 500 milliliters milk
- freshly ground peppers
- 100 milliliters white wine
Rinse the beans, trim and cut diagonally into 3-4 cm (approximately 1 inch) wide pieces. Blanch in boiling salted water for about 12-15 minutes on medium heat. Remove from the boiling water, rinse in cold water and drain.
Rinse the cuttlefish, place in a pan, cover with water and cook for 15-20 minutes, covered on low heat. Drain, rinse and cut lengthwise into 2-3 cm (approximately 1 inch) wide strips.
Peel the onion and finely chop. Cut the pork into small cubes. Drain the artichoke hearts and chop.
In a saucepan, heat the oil and brown the meat in portions, add the cuttlefish and onion and continue to cook over high heat.
Once the onions are translucent, sprinkle with flour, cook briefly and pour in the milk, stirring constantly to thicken.
Add the beans and artichoke hearts, season with salt, pepper and white wine to taste. Distribute the stew in shallow bowls and serve with toast.