List of Ingredients
- 14 OZ. of cleaned squid
- 1 C. of dry white wine
- fresh ginger, grated
- Bay leaves
- Garlic
- Extravirgin olive oil, medium fruity
- Salt
- White peppercorns
Method
In an oven-safe pan, place 2 tablespoons oil, 1/2 garlic clove, sliced, a handful of white peppercorns, 2 bay leaves, torn to pieces, the ginger, sliced, a pinch of salt and the white wine. Bring to a boil, then remove from heat, seal the saucepan with foil and allow this flavoring to rest for 20 minutes.
Set the pan in a bain-marie that is warm but not hot. Cut the hoods of the squids into rings at least 1/2 inch thick; divide the arms in half. Heat an oiled griddle to very hot and cook the rings and arms for about 1 minute, turning them at least once. Set the rings and arms into the pan with the flavoring, gently mix, let the flavors mingle for a few minutes, then distribute everything in 4 glass jars that can be sealed.
Top up the jars with oil and add a few bay leaves. Close the jars and let them rest for 2 hours, then serve by bringing the jars directly to the table.