A number of years ago Elisabetta and I ordered fish; she asked for polpo in inzimino, octopus in a spinach sauce with a healthy jolt of red pepper, and I ended up giving her what I had ordered because she found her entrée too spicy. That wouldn't happen again today; thanks to the influx of oriental immigrants who brought their spices with them, she, like many Italians, has discovered become a great fan of heat.
Prep Time: 20 minutes
Cook Time: 60 minutes
Ingredients:
- 1 3/4 pounds (800 g) Squid
- A medium onion
- Olive oil
- white wine
- Salt and pepper to taste
- 3 Bell peppers of the colors you prefer
- 4 fresh hot peppers
Preparation:
To serve 4, clean 1 3/4 pounds (800 g) squid, removing the eyes, beaks, ink sacks and bones. Wash them well and pat them dry. Sauté a thinly sliced medium-sized white onion and a minced clove of garlic in 5 tablespoons of olive oil, until the onion is golden (not brown), then add the squid. Cook for a few minutes more, sprinkle a half cup of dry white wine into the pot, season to taste with salt and pepper, cover the pot, and simmer the squid until tender.In the meantime stem and seed two yellow and two orange bell peppers, cut them into strips, and broil them skin-side up until the skins blister; peel them and cut them into thinner strips. Seed and rib 4 Yatsafusa and 4 Masquerade peppers (both kinds unripe), mix them with the sliced bell peppers, and add the pepper mixture to the squid. Cook three minutes more and serve.
The wine? White, a Fiano di Avellino.
