Salt Pepper
The confit
* 1 / 2 cup olive oil (extra virgin)
* 20 baby peppers, all
* 3 large garlic cloves, peeled and halved lengthwise
* 1shallot, peeled and cut into 1/4-inch-thick slices
* 3 branches fresh thyme
* Dash cayenne pepper
* Fine Sea salt, to taste
Squid
1 tablespoon olive oil (extra virgin)
* 1 / 2 pounds cleaned squid baby, only bodies, skinned and cut across in
* Sliced 1/4-inch-wide
* Sea salt fine to taste
* Freshly ground white pepper to taste
* Cayenne, to taste
* 1 small clove garlic, peeled and finely chopped
* 2 tablespoons fresh Italian parsley
2 teaspoons fresh lemon juice
2 teaspoons balsamic vinegar
For the confit, at least 1 day before serving, paprika and squid place olive oil, peppers, garlic, onion, thyme, pepper, and salt in a large saucepan over low heat. Cover the pan and bring to a simmer. Adjust the heat so the oil is at a slow simmer and cook, turning the peppers in the oil occasionally, until very soft, about 15 minutes. Let cool, cover and refrigerate. (The recipe can be made at this point up to 2 days ahead.) Stem the peppers and heat back into your oil.
For the calamari, heat the oil in a nonstick skillet 10 inches high heat until smoking. The squid season with salt, pepper and paprika. Place the squid in the pan and saute until they turn white 1 1 / 2 minutes. Add the garlic, 1 tablespoon of parsley and lemon juice. Cook for 1 1 / 2 minutes.
To serve, arrange peppers 5 in a circle around each of 4 plates large (oil reserves), with the stem ends toward the center of the plate, leaving a border of 1 inch between the peppers and the edge of plates. Place the squid in the middle of the plate. Spoon the pepper oil in a circle outside of the peppers. Drop a little balsamic vinegar over oil. Sprinkle with remaining tablespoon oil with parsley and serve immediately. For more details target = "_blank" href = "http://www.indomunch.com/"> http://www.indomunch.com/
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jaffar
Article Source: ArticlesBase.com - Sweet Pepper and Calamari
Salt Pepper
Salt Pepper
