Warm Italian-Style Bean Salad with Seafood

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Credit: Didier Loire
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Ingredients (4 people)

Seafood

  • 2 lemons
  • 1 sprig thyme
  • 1 bay leaf
  • 1/2 cup white vinegar (10 cl)
  • black peppercorns
  • 2 garlic cloves
  • 1 sprig rosemary

Coco Beans

  • 5 1/4 ounces val Nervia coco beans (150 g)
  • 3 leaves sage
  • 1 sprig rosemary
  • white peppercorns

Cooking

  • 3 1/3 tablespoons white wine (5 cl)

Instructions

Step 1: Seafood

Remove the heads of 8 of the prawns, and shell all tails, making sure to keep the heads of the 4 remaining prawns attached. Shell the tails, keeping the last ring on. Delicately lay the scampi on a rack, cover with plastic wrap and keep in a cool place.

Prepare the court-bouillon for the cooking of the octopus. Put the lemons cut in two and squeezed, thyme, bay leaf, peppercorns, white vinegar, a handful of gray coarse sea salt, and a wine bottle cork in a stainless steel pot. Bring to a boil.

Plunge the cleaned octopus in the court-bouillon, and let the pot simmer on the side of the range for 20 to 30 minutes. Check the tenderness with a poultry trussing needle.

Remove from the heat and let cool in the court-bouillon. Drain, cut the tentacles into 1/2 inch (1.5 cm) long pieces, and cover with extra-virgin olive oil. Add the rosemary and the peeled, halved garlic cloves, with the sprout removed. Keep in a cool place.

Rinse the pistes and drain on a clean dishcloth.

Cover the carpetshell clams with cold salted water and soak for 2 hours in a cool place.

Clean the calamari pouches, cut into large triangles, and score the outside, evenly criss-crossing with a sharp knife, being careful not to cut completely through the pouch. Keep in a cool place.

Step 2: Coco Beans

Shell the fresh coco beans. Put in a saucepan, cover completely with cold water, and bring to a boil. Skim, and add a pouch containing the sage leaves, sprig of rosemary, and white peppercorns. Simmer for about 1 hour. Season three-quarters of the way through the cooking time with salt.

This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits

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