The regional cuisine boasts of the cornerstones of the seafaring tradition: cacciucco, cuttlefish with peas or in black. Among the less known but tasty cuttlefish recipes there are cuttlefish in zimino, a second course of stewed fish very popular in both Liguria and Tuscany.
The origin of the term zimino has various interpretations and an uncertain origin, but it is also used for other dishes that have chickpeas, cod or baby octopus as their main ingredient, for example. Typical of this preparation are the addition of leafy vegetables, beets in this case, and cooking over a low heat that will give you a final result with a dense and full-bodied consistency. Accompany the cuttlefish in zimino with a few toasted slices of homemade bread and a glass of white wine for a rustic, nutritious and genuine lunch!
Cuttlefish (already cleaned) 800 g
Herbs 700 g
Tomato puree 250 g
Carrots 100 g
White onions 70 g
Celery 35 g
Dry white wine 50 g
1 clove garlic
Marjoram 2 sprigs
Extra virgin olive oil
To make the cuttlefish in zimino, first clean and finely chop the onion , the celery and the carrot.
In a large saucepan pour a drizzle of oil along with carrots, celery, onion and a peeled clove of garlic, then simmer over medium heat for about 7-8 minutes.
Clean the herbs by removing the toughest part of the stems, then cut the leaves into 4 parts according to their size; you will need about 420 g. Rinse the cuttlefish already cleaned under running water.
After this time, remove the garlic from the sauce and add the herbs. Sauté the herbs for 2-3 minutes, stirring occasionally, then add the whole cuttlefish.
Add the white wine and let it evaporate completely, then pour the tomato puree, add salt and pepper.
Cover with the lid and cook over low heat for about 20 minutes; cooking time may vary depending on the size of the cuttlefish. Once cooked, flavored with fresh marjoram leaves.
Mix well and serve your cuttlefish in zimino with slices of toast!
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Enjoy your meal!