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 .
600-700 g of cuttlefish
250 g cherry tomatoes
2-3 bunches of chard
half an onion
Extra virgin olive oil
These ingredients are able to feed: 4persons
- 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!!