Wash the cuttlefish well.
Cut them into very thin strips.
Sauté cuttlefish with some olive oil, salt and pepper and add the lemon juice.
Pour the wine and simmer until soften, adding water, if necessary.
Allow the cuttlefish to cool down and then roll them into small bouquets with the prosciutto.
Serve lukewarm or slightly gratinated in the oven.
Prepare the split beans as you know and serve in the plate.
Garnish with the cuttlefish and prosciutto bouquets and pour over a dressing of 1/2 cup of olive oil, 1/4 cup of vinegar and a lot of fresh basil.