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Confit
* 1 / 2 cup olive oil (not extra virgin)
* 20 baby sweet red peppers, whole
* 3 large cloves garlic, peeled and halved lengthwise
* 1shallot, peeled and cut into 1/4-inch-thick slices
* 3 sprigs fresh thyme
* A pinch of cayenne
* Fleur de sel to taste
The Calamari
* 1 tablespoon tablespoons olive oil (not extra virgin)
* 1 / 2 pound cleaned squid, bodies only, skin and cut across
* Groups 1/4-inch-wide
* Fleur de sel to taste
* Pepper white pepper to taste
* Cayenne, to taste
* 1 small clove garlic, peeled and diced
* 2 tablespoons fresh Italian parsley
* 2 tablespoons coffee fresh lemon juice
* 2 teaspoons balsamic vinegar
For the confit, at least 1 day before serving, Sweet Pepper and Calamari instead of olive oil, peppers, garlic, shallot, thyme, pepper cayenne and salt in a large saucepan over low heat. Cover the pan and bring to a simmer. Adjust the heat if the oil is at a slow pace and let simmer, turning the peppers in oil occasionally, until very tender, about 15 minutes. Cool, cover and refrigerate. (The recipe can be made on this point to 2 days ahead.) Stem the peppers and reheat them in oil.
For the squid, Heat oil in nonstick skillet 10 inches high heat until just smoking. Season the squid with salt, pepper and cayenne. Place the calamari in the pan and fry until they turn white, about 1 1 / 2 minutes. Add garlic, 1 tablespoon parsley and lemon juice. Sauté for 1 1 / 2 minutes more.
To serve, place 5 peppers in a circle around each of 4 dinner plates (Reservation of oil), with stem ends toward the center of the plate, leaving a border of 1 inch between the peppers and the plate rim. Place calamari in the center of the plate. Spoon oil peppers in a circle outside of peppers. Put a little balsamic vinegar on oil. Sprinkle the remaining tablespoon of parsley oil and serve immediately. For more details http://www.indomunch.com/
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jaffar
Article Source: ArticlesBase.com – Sweet Pepper and Calamari
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