Warm compote of cuttlefish with vegetables to agro

2_07005 WARM COMPOTE of CUTTLEFISH with VEGETABLES INGREDIENTS for 4 At AGRO PEOPLE 300 g squid already cleaned, a clove of garlic, an onion, a bay leaf, a dl of white wine, 6 Tablespoons extra virgin olive oil.

For the vegetables: a small red peppers, a small yellow pepper, 1 medium Zucchini, a dl of red wine vinegar, bay leaf, salt, pepper in grami.

Remove the clump of cut the tentacles with eyes.

Cut the bag into strips and place them with the Tufts in a colander and rinse thoroughly under cold running water.

Bring a quart of water to a boil in a saucepan and add wine, bay leaf, onion, garlic peeled washed away and a little salt.

When the water boils, plunge the cuttlefish and let them cook for about 25 minutes, then drain and place them in a bowl.

Join the well drained vegetables, seasoned with olive oil, mix well and add salt.

Wash the zucchini and peppers and dry.

Cut the peppers into thin strips, making sure to remove the pith and pips contained within.

Remove the ends of the zucchini and cut lengthwise into thin strips.

Stir the vegetables and place them in a glass jar.

Sprinkle with some peppercorns and bay leaf.

Heat the vinegar in a saucepan with 1/2 teaspoon of salt and 1, 5 dl of water.

When it boils, pour it over the vegetables.

Place a small weight on the vegetables so that they are well immersed in the liquid.

Let stand for at least 12 hours.