Calamari “In Umido”

Name: Calamari “In Umido”
Ingredients: 1½ pounds fresh Pt. Judith squid, cleaned and tubes cut into rings; 1 tablespoon olive oil for cooking; 4 cloves thinly sliced garlic; 1 teaspoon Aleppo chili flakes; ¾ cup dry white wine; Kosher or sea salt; ¾ cup (8 ounces) crushed San Marzano tomatoes; 2 stems fresh oregano; Finely grated zest of ½ orange; 2 or more tablespoons good-quality extra-virgin olive oil, for finishing; 3½ cups water; 2 tablespoons unsalted butter; 1 cup (6 ounces) Kenyon’s Stone Ground White Cornmeal; 3 cups cooked borlotti (cranberry) beans (see Note)*; ⅛ cup fresh flat-leaf parsley leaves; 1 tablespoon oregano leaves; 1 tablespoon fresh dill; 1 tablespoon fresh mint; 1 tablespoon fresh-pressed lemon juice

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Chef/owner Kevin O’Donnell, Giusto, Newport I learned this recipe from Aaron Edwards (Giusto’s general manager) when I worked for him at Trattoria del Corso abo

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