- 700 g baby squid cut into rings
- 2 celery sticks
- 1 carrot
- ½ red onion
- 1 tin Valgrì cannellini beans
- Extra virgin olive oil
- White wine vinegar
Boil the baby squid rings for 5 minutes until they are tender (don’t cook them too much or they will become tough!).
Drain and rinse under cold water.
Cut the carrot and celery into small pieces and the onion into slices.
Drain the beans from their water and add to a dish with the carrot, celery, onion and baby squid.
Season with salt, oil, vinegar and shredded parsley and serve.