October 25, 2016
recipe
INGREDIENTS FOR 2 PEOPLE 
- 550g red peppers
- 2 medium sized squids (about 700g)
- 200g red onion
- 75g blackberries
- Wine vinegar
- olive
- Basil
- > Hot pepper
- Salt to taste
TOOLS :
- Non-stick pan Dr. Green Solved;
- Dr. Green low non-stick pan Risolì
PROCEDURE :
- Wash and chop the onion, stew it in a pan with a drizzle of oil for a few minutes and then add 15g of sugar and 8g of salt.
- Stew for another 5' then wet with l’ vinegar and leave to evaporate for a couple of minutes.
- Cut the peppers into small pieces, add them to the onion and brown for a couple of minutes before covering and letting everything simmer over low heat for about 45/60’ adding light broth if necessary if the peperonata gets too dry.
- finished, add 7/8 basil leaves and turn off the heat.
While the peperonata is cooking:
- clean the squid and cut them lengthwise into strips.
- Heat a clove of garlic and a chilli pepper in a non-stick pan with a drizzle of oil.
- Then add the squid and brown for 6/7'.
- Deglaze with half a glass of white wine and let it evaporate for another 2/3”.
and a drizzle of extra virgin olive oil.
Bon appetit!