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SIPICE NA BOB

Sastojci:

1 kg mladih mahuna boba
½ kg sipica
3 žlice maslinovog ulja
1 manji poriluk (ili veliki luk)
1 list celera listaša
1 mladi češnjak
½ dl prošeka
½ l temeljca (ribljeg ili povrtnog)
1 dl suhog bijelog vina
krupna morska sol
svježe mljeveni bijeli papar
vrijesak i timijan

Priprema:

Mahune boba očistite – dobit ćete 35 – 40 dag boba. Kuhajte ga u dosta kipuće vode (vodu nemojte soliti) 10-ak minuta, pustite da se prohladi i očistite od opne.
Sipice očistite, a crnilo sačuvajte. Meso i krakove narežite na komade veličine boba.
Poriluk (i zeleni dio) i celer listaš narežite na ploške i pirjajte na ulju. Posolite krupnom morskom solju. Kad bijeli dio poriluka zastakli, ulijte prošek pa dodajte češnjak narezan na listiće (i zeleni dio) i sipu. Pirjajte poklopljeno, nad laganom vatrom (uz povremeno miješanje i podlijevanje toplim temeljcem) dok sipa ne omekša.
Dodajte bob (dio boba možete zdrobiti ako želite gušći umak nalik pireu), crnilo sipe i vino. Začinite i kratko prokuhajte, dok se tekućina ne reducira. Po želji, možete dodati i ljutu papričicu koju pred kraj izvadite.
Prije posluživanja ulijte još žlicu maslinovog ulja. Poslužite toplo.

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BABY CUTTLEFISH WITH BROAD BEANS

Ingredients:

1 kg spring broad bean pods
½ kg baby cuttlefish
3 tbsp olive oil
1 small leek (or large onion)
1 stalk celery
1 spring garlic
½ dl prošek dessert wine
½ l stock (fish or vegetable)
1 dl dry white wine
coarse sea salt
freshly ground white pepper
winter savory and thyme

Directions:

Pod the beans (to get 35-40 dag beans). Cook in boiling, unsalted water for about 10 minutes. Leave to cool and slit the skin of each bean to pop out the bright green bean.
Clean the cuttlefish, reserving the ink sacks. Cut the tube, fins, arms and tentacles to the size of the beans.
Sauté the sliced leek (both white and green parts) and celery in oil, seasoned with salt, until the white parts of the leek are translucent. Pour in the prošek dessert wine. Add the sliced garlic (both white and green parts) and cuttlefish. Simmer with a lid on, over low heat, stirring occasionally and adding warm stock as needed, until the cuttlefish is tender.
Add the beans (you may mash several beans to get a thicker sauce), the ink sacs and wine. Season to taste and cook briefly, until the liquid is reduced. You can also add a hot chili pepper to be removed prior to serving (optional).
Add a tablespoon of olive oil and serve warm.

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