Cuttlefish in Zimino

Seppie a Zimino

Cuttlefish And Swiss chard cooked in saucepan with onion, celery, parsley and tomato paste.

4 servings

Easy

Liguria

EasyLiguria

The Cuttlefish in Zimino I am a preparation stewed with a strong character, built on the encounter between the delicacy of the cuttlefish and the vegetal note of the Swiss chardIt is a dish suitable for a substantial lunch or dinner, when you want to bring to the table a dish that is complete in taste and rich in pan juicesThe aromatic base of onion, celery and parsley supports the marine flavour without covering it, while the tomato paste adds color, intensity and a slight sweet component. Cooking in saucepan allows the Swiss chard to wither and to cuttlefish To gradually blend in the flavors until the mixture becomes soft and moist. In Liguria, this combination embodies a simple cuisine, based on few ingredients and careful management of cooking times.

Instructions

Voice reading

5 steps · natural Italian voice

Clean the cuttlefish

Clean the thoroughly cuttlefish, eliminating the unusable parts, then cutting them into regular pieces. Keep them similar in size to promote uniform cooking: the pieces must be ready to be inserted into the saucepan without marked differences in cooking times.

Prepare the soffritto

Finely chop the onion, celery, and parsley. Pour the extra virgin olive oil into a saucepan and add the chopped mixture; do it gently sauté over medium heat, stirring, until the onion becomes soft and translucent and the mixture It releases an aromatic scent, without letting it darken.

Join the Swiss chard

15 min

Deprive them Swiss chard of the ribs, roughly chop the leaves and add them to the soffritto. Stir to distribute the seasoning, then cover the saucepan and cook for about 15 minutes. The Swiss chard they should wilt, reduce in volume and be tender, with some of the liquid naturally released on the bottom.

Add the cuttlefish

10 min

Join the cuttlefish to the Swiss chard now wilted and mix to combine the ingredients. Season with salt to taste and pepper to taste, then continue cooking for about 10 minutes over medium heatMake sure the bottom remains moist and simmering, without drying out completely.

Complete with tomato

Dilute the tomato paste in a little water and pour it into the saucepan. Mix to distribute it throughout the pan juices and finish the preparation until the sauce has blended together, becoming smooth and slightly thick, while the cuttlefish they will be cooked and the Swiss chard very soft.

Chef's Tips

The editorial staff recommends adding the cuttlefish only after the first cooking of the Swiss chard, so they will maintain a soft consistency without falling apart while completing the preparation.