You’ll need to begin this recipe a day ahead to soak the beans.
- 250 gm dried borlotti beans, soaked in cold water overnight, drained
- 2 tbsp olive oil
- 100 gm fennel salami, thinly sliced
- 600 gm calamari, cut into triangles, scored
- ½ cup loosely packed flat-leaf parsley, coarsely torn
- ½ radicchio, leaves separated coarsely torn
- 2 tbsp rosemary, coarsely chopped
- 1 long red chilli, thinly sliced
Fennel seed dressing
- 1 tbsp fennel seeds
- Finely grated rind and juice of 1½ lemons
- ½ garlic clove, crushed
- 60 ml extra-virgin olive oil (¼ cup)
- 1Cook borlotti beans in boiling water until tender (35-40 minutes). Drain and set aside to cool.
- 2For fennel seed dressing, dry-roast fennel seeds in a frying pan over medium heat until fragrant (30 seconds), transfer to a mortar and pestle and allow to cool slightly. Coarsely crush fennel seeds, then add remaining ingredients and stir to combine.
- 3Heat oil in a large frying pan over medium-high heat. Add salami and turn occasionally until crisp (3-4 minutes). Remove with a slotted spoon and transfer to a tray lined with absorbent paper. Add calamari to pan (be careful, hot oil will spit), season to taste and stir occasionally until golden (2-3 minutes). Combine with remaining ingredients in a bowl, toss to combine, drizzle with fennel seed dressing and serve.
This recipe is from the March 2013 issue of .