Savanna Samson And Dale Sword 2

Slow squid with fennel, port and pink pepper balls

Time is one of the main ingredients used in cooking. Inconspicuous, usually scarce, always demanding attention, very often does not forgive mistakes. Added in proper proportion and the temperature can do wonders. At high temperatures, it is best to add in a moderate doses, with lower easier to tame, even requires patience ... as port given to newborn baby, which grows along it, so after coming of age collected over the years to give flavor and character.

good example of the skillful use of time are squid, which, according to general principles must be cooked, or less than two minutes or more than twenty, otherwise they will be unappetizing rubber.

Today I propose a version of Squid (at) free, cooked with fennel, port and pink pepper. The dish looks very summer have, but I assure that the most suitable for winter. It is rich in flavor, aroma and each bite brings a memory of summer. I guarantee!

slowly cooked squid with fennel, port and pink pepper
(2-4 servings)

Ingredients:

50g butter
3 tablespoons olive oil
1 large fennel (250g)
250g squid (whole tube)
beans 1 tablespoon pink peppercorns
sea salt 80ml
Porto *
1 heaping tablespoon of bread crumbs
2 heads of pak choi (400g)
1 tablespoon chopped parsley

the so-called Clean the squid. plastic and cut into rings about 1cm wide, cut along the fennel and cut into pieces as kroisz lemon. Pak choi cut into 2 or 4 pieces (depending on size).

Heat butter with oil in a pan with a thick bottom, over medium heat. Put pieces of fennel and squid, cook for 15 minutes, stirring frequently. Add pink pepper, a large pinch of salt and pour the port. When the wine has evaporated almost completely add breadcrumbs and cook for another 10 minutes stirring frequently, until fennel is golden brown and crispy bread crumbs. In the meantime, cook the pak choi (steaming or boiling in water) for about 5 minutes until tender.

squid before removing from pan, sprinkle with parsley and serve on cooked pak choi with garlic toast. In addition, You can drizzle.

Summer in the middle of winter;)

* The author of the provision, Celia Brooks Brown, uses Madeira.