The cuttlefish with cannellini beans in jar cooking in the microwave is a delicious main course that cooks in a few minutes. Rich in flavor like the cuttlefish and peas in jar cooking, this recipe also offers a combination that transforms it into a complete meal. Like the cuttlefish in oil cooking in jar cooking and the stuffed cuttlefish in jar cooking, this recipe uses the microwave jar cooking technique, allowing them to be preserved for many days under vacuum. The cuttlefish with cherry tomatoes in a jar are great with croutons but can also be used to season a first course. You know very well that these shellfish in jar cooking are excellent and their flavor is amplified. To cook the cuttlefish with beans in jar cooking, we can use frozen or fresh ones. The only precaution you’ll need is that if the fresh cuttlefish are large and meaty, you should clean and freeze them for a couple of hours. The ice crystals will break the cuttlefish fibers, making them tender. If you use frozen ones, make sure to remove the ice glaze, which they are generally covered with, to prevent the recipe from being too watery.
At the end of the article, you will find many tasty variations of the stewed cuttlefish in jar cooking…
- Difficulty: Easy
- Cost: Economical
- Rest time: 20 Minutes
- Preparation time: 10 Minutes
- Portions: 2
- Cooking methods: Microwave, Jar Cooking
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 418.05 (Kcal)
- Carbohydrates 28.03 (g) of which sugars 5.33 (g)
- Proteins 29.69 (g)
- Fat 22.14 (g) of which saturated 2.85 (g)of which unsaturated 0.50 (g)
- Fibers 6.86 (g)
- Sodium 1,004.71 (mg)
Indicative values for a portion of 300 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Shopping List for the Cuttlefish in Jar Recipe
- 10.5 oz cuttlefish (gross weight or glazed 14.1 oz)
- 8.1 oz canned cannellini beans (drained weight)
- 8 cherry tomatoes (small)
- 1 clove garlic
- 2 tablespoons extra virgin olive oil
- 1 bunch parsley
- Half chili pepper
- 2 pinches salt
Tools for Cuttlefish in Jar Cooking
- 2 Jars 500 ml with thin or thick gasket
- Paper towel
- 1 Small bowl
How to Make Cuttlefish in Jar Cooking
Peel and finely chop the garlic, distribute it in the small bowl, and add the oil. Sauté for 1 minute at about 800 watts. Meanwhile, wash and chop the parsley and chili pepper and mix it with the sautéed garlic. Set aside.
Next, pat dry the cuttlefish with paper towels. If you bought large cuttlefish, cut them into pieces. Wash the cherry tomatoes.
For each jar, place: half of the cannellini beans, half of the cuttlefish and cherry tomatoes, season with salt, and distribute half of the sauté with garlic, chili pepper, and parsley on top. Mix the cuttlefish with the cannellini beans in the jar and then clean the edges, close, and seal.
Place a jar in the microwave and start cooking for 5 minutes at your tested power, mine is 600 watts. At the end of cooking, let the closed jar rest for at least 20 minutes, during which time the recipe will finish cooking, and a vacuum will form in the jar that will allow you to preserve it. Cook the second jar.
Tips and Variations for Cuttlefish in Jar Cooking in the Microwave
Tips and Variations for Cuttlefish in Jar Cooking in the Microwave
Cuttlefish with Potatoes in Jar Cooking
Dice a 100 g potato, add 180 g of cuttlefish, proceed as per the recipe, but cook for 7 minutes in the microwave.
White Cuttlefish with Cannellini in Jar Cooking
Proceed as per the recipe, remove the cherry tomatoes, and add 1 tablespoon of white wine per jar.
Starting with Jar Cooking
If you’re a beginner, read these dedicated articles, AT THE END OF THE ARTICLE YOU WILL ALSO FIND MY CHANNELS AND THE GROUP DEDICATED TO JAR COOKING ASSISTANCE:
