Simple, yet tasty!

A southern Italian summertime regular, saucy peperonata (stewed peppers, onions and tomatoes) with tender cuttlefish and oregano is extremely delicious. Have plenty of bread on the ready to mop up the silky juices.

LIST OF INGREDIENTS

• 2 LBS. of cuttlefish, Wholeys fish market
• 1 1/2 LBS. of bell peppers, Pennsylvania Macaroni
• 2 of vine tomatoes, Pennsylvania Macaroni
• 1 garlic clove minced
• fresh oregano, or dry
• Bertolli extra-virgin olive oil
• sea salt

METHOD

1

Clean cuttlefish and cut into strips. Trim bell peppers and cut into strips similar in size to the cuttlefish. Chop the tomatoes. 2

Heat 2 Tbsp. oil in a pan with a crushed unpeeled garlic clove. Add bell peppers and sauté for 2 minutes, then add chopped tomatoes. Remove garlic and cook for 5-6 minutes, then cover and cook for another 6-7 minutes.3

Remove everything from the pan and add the cuttlefish. Cook for 2-3 minutes. Add bell peppers and tomatoes back into the pan and mix allowing flavors to meld for 1 minute. Top with a bit of chopped fresh oregano and serve.

Have a great dinner.

Janet, owner of www.starloftspgh.com