600-700 g of cuttlefish
250 g cherry tomatoes
2-3 bunches of chard
half an onion
Extra virgin olive oil
Cuttlefish with chard in zimino
Liguria is a land divided between sea and mountains. A strip of land that produces exceptional products and receiving the gift of precious flavors from the sea. Cuttlefish with chard, cuttlefish in zimino, are one of the wonderful traditional recipes from Liguria where sea and land come together in a delicate and tasty dish. The softness of the chard wraps the smell and texture of the cuttlefish. A wonderful dish to enjoy with a slice of toasted bread and a glass of cold white wine.
recipe given by our chef at .
- This course is: Main Course
- Difficult to prepare: EASY
- is a typical course made in: LIGURIA
- You should drink:
- The time to prepare this course is: , and cooking time is:
Cuttlefish with chard otherwise known as "in zimino" is a dish of traditional regional Italian cuisine, especially in Liguria. To prepare them you have to start with the clean the squid, remove the entrails, rinse and cut into slices and keep aside. Peel the chard, wash them well and cut them into small pieces. In a large bowl, sauté with a fried onion, carrot and celery cut into very small pieces. Add to this the fried chard drained with a pinch of salt. Cook them for about ten minutes on low heat. Meanwhile, blanch the tomatoes for removing any skin. Once peeled cut them in very small pieces and mash with a fork. When the chard have softened, add the crushed tomatoes and the cuttlefish and cook over moderate heat for about 30 minutes. Serve warm or at room temperature the cuttlefish, great if you enjoy with slices of toasted bread!!
I tell you this recipe
Cuttlefish with the chard are a typical dish of the culinary tradition of Liguria. They are also called squid in spiced and this definition stems from the particular kind of preparation that sees the cuttlefish join vegetables such as chard and spinach (you can cook in this way also the cod and chickpeas). The word "zimino" is of Arabic origin, from the word "asseminu" which means "thick sauce", as it is at the end of cooking.
A portion of the cuttlefish with chard, spiced cuttlefish, provides about 200 kcal. It 'a good source of calcium, potassium, magnesium, phosphorus, copper, selenium, iodine and zinc as well as vitamin B1, B2, niacin, B6, pantothenic acid, vitamin C, B12, and vitamin E. The energy that brings comes to around 51% from protein, 36% from fat and 13% from carbohydrates.
words to remember
chard, cuttlefish, squid in spiced, spiced, cuttlefish with chard, Liguria, Italian regional culinary tradition.
eBook Free - ti racconto una ricetta di Sezze
Tell a recipe to your friends
Twitter: tweet this recipe
Insert a comment
Marina Parmigiani Scrive: 17/09/2013
Mi sono fatta un giretto nel blog.... devo proprio dire che tutte le ricette che ho visto sono davvero intriganti! Ed il vostro sito è davvero pieno di notizie molto interessanti! Complimenti e grazie!
famapari famapari Scrive: 18/09/2013
Marina, ma siamo noi a ringraziare te! grazie per le tue visite, grazie per i complimenti... ce la mettiamo sempre tutta per fare ricette interessanti! seguici che abbiamo grandi novità... i commenti sono stato il primo passo, adesso le ricette in Inglese e poi... Grazie Grazie Grazie da Ti racconto una ricetta!!
ricky Scrive: 19/09/2013
un ottimo piatto della tradizione Ligure! Grazie