Original Italian name: Calamari in insalata alla genovese
Place of origin: Liguria, Northern Italy

Genoese squid salad is absolutely fabulous for summer, when french beans and new potatoes are at their best. This salad can be served as a first course or light lunch.

Ingredients (serves 3-4)
300-350 g prepared cleaned squid, cut into rings
2 garlic cloves, roughly chopped
200ml red wine
300g new potatoes (scrubbed clean if desirable)
150g french beans, trimmed and cut into short lenghts
2 sun-dried tomatoes, drained and thinly slices lengthways
2 tablespoon extra virgin olive oil
1 red wine vinegar
salt and freshly ground black pepper

Method

Preheat the oven to 180 -350. Put the squid rings in an ovenproof dish with half of the garlic, wine and pepper to taste. Cover and cook for about 30 minutes until tender.

Put the potatoes in a saucepan, cover with cold water and add salt. Bring to the boil, cover and simmer for 10-15 minutes until tender. Lift out the potatoes and set aside.

Add the beans to the boiling water and cook for 3 minutes.

When the potatoes are cool enough to handle, slice them thickly on the diagonal and place them in a bowl with the warm beans and chopped sun-dried tomatoes. Mix the oil, vinegar and the remaining garlic in a jug, add salt and pepper to taste. Pour over the potato mixture.

Drain the squid. Add the squid to the potato mixture and gently to mix. Serve warm.