The Manzoni Atelier: Gentle Pan-Seared Calamari with Creamed Corona Beans, Wilted Swiss Chard, and Salvia Butter

Instructions

1. 1

   Warm 1 tbsp olive oil in a medium saucepan over medium-low heat. Add the minced 1 large shallot and diced stems from 1 bunch rainbow or Swiss chard with a pinch of 0.25 tsp flaky sea salt and freshly cracked black pepper. Sweat until translucent and softened, about 3 minutes.

   3 min

   Tip: The chard stems act as a textural anchor here; do not discard them.

2. 2

   Add the drained 2 cans large white beans (Corona or Gigante) and 0.75 cup rich vegetable or chicken brodo to the saucepan. Bring to a gentle simmer for 5 minutes, then crush roughly half the beans against the side of the pot with a wooden spoon to build a silky, creamy foundation.

   5 min

   Tip: Crushing the beans releases their natural starch, thickening the brodo into an elegant sauce without flour.

3. 3

   Fold the chopped greens from 1 bunch rainbow or Swiss chard and sliced 2 cloves garlic clove into the simmering beans. Cover and cook for 3 minutes until tender and wilted, then stir in 0.25 cup Parmigiano-Reggiano. Turn off the heat, cover, and keep warm.

   3 min

   Tip: The residual heat of the brodo will perfectly soften the delicate autumn chard.

4. 4

   Thoroughly pat 1 lb fresh calamari tubes and tentacles completely dry with paper towels and season with a pinch of 0.25 tsp flaky sea salt and freshly cracked black pepper.

   2 min

   Tip: Moisture is the enemy of a gentle pan-sear; bone-dry calamari guarantees tender edges instead of steamed rubber.

5. 5

   Heat the remaining 2 tbsp olive oil in a large wide stainless steel skillet over medium-high heat until shimmering. Add the scored 1 lb fresh calamari tubes and tentacles in an even single layer. Sear gently without disturbing for 90 seconds until opaque and lightly golden at the edges, then toss for 30 seconds more.

   2 min

   Tip: Calamari demands architectural precision—two minutes maximum in a hot pan preserves its buttery texture.

6. 6

   Transfer the calamari immediately to a plate to prevent overcooking. Pour 0.33 cup dry vermouth into the hot skillet, scraping up any caramelized bits, and simmer until reduced by half, about 1 minute.

   1 min

   Tip: The vermouth provides clean alpine acidity that cuts through the creaminess of the beans.

7. 7

   Reduce heat to low and swirl in 3 tbsp unsalted butter, 8 fresh sage leaves, and 1 tbsp fresh lemon juice, shaking the pan vigorously until a glossy, emulsified salvia sauce forms and the sage is fragrant.

   2 min

   Tip: Keep the butter cold so it emulsifies smoothly into the reduced vermouth rather than breaking into grease.

8. 8

   Spoon the warm, creamy white beans and chard across shallow warmed bowls. Crown each plate with the tender seared calamari and spoon the warm sage-vermouth pan butter generously over top. Serve immediately.

   2 min

   Tip: Warming the bowls keeps the rich bean starch and delicate seafood at the ideal serving temperature.