- 2 cups olive oil
- 1/3 cup Pinot Blanc
- 1/3 cup white wine vinegar
- 1 medium onion, thinly sliced
- 1 head of garlic, separated into cloves and peeled
- 1 small bunch of parsely stems, tied with kitchen string
- 1 teaspoon fennel seeds, finely crushed
- 1 teaspoon coriander seeds, finely crushed
- 2 teaspoons salt
- 1 teaspoon freshly ground pepper
- 3 bell peppersseeded, cored and cut into eighths
- 1 pound cleaned squid, sliced crosswise into 1/4-inch rings
- In a large saucepan, combine the oil, Pinot Blanc, vinegar, onion, garlic, parsley, fennel seeds, coriander seeds, salt and pepper. bring to a simmer and add the bell peppers. Cook over moderately high heat, stirring, until the peppers are soft, about 20 minutes. Turn off the heat, add the squid and let it sit for 1 or 2 minutes. Using a slotted spoon, transfer the squid and peppers to a platter and serve hot.
The peppers can be refrigerated in the braising liquid overnight. Rewarm and add the squid just before serving.
Bright, floral and redolent of pear, citrus and honeydew melon, Bethel Heights Vineyards' Willamette Valley Pinot Blanc has a lean and fruit-forward style that complements the herb and spice elements of the dish.