Cuttlefish in White Zimino: with Raisins and Pine Nuts Recipe - Sweet and Sour
Cuttlefish in zimino is a popular dish in Liguria, Tuscany, and Sardinia. There are many variations, depending on personal taste.
Ingredients · Servings 4
- 800 g cleaned cuttlefish
- 1 kg Swiss chard or beetroot
- 20 g pine nuts
- 30 g Sultanas
- 1 shallot
- 3 anchovy fillets in oil
- 200 ml white wine
- 30 ml extra virgin olive oil
- q.b Sale
- q.b Pepe
Method · 1 h
- In a pan, heat the oil, brown the finely chopped shallot and add the anchovies.
- Wash the cuttlefish, remove any debris, and separate the tentacles. Cut the body into thin strips and do the same with the tentacles. Add everything to the pan and cook for 10 minutes. Pour in the wine and let it evaporate.
- Add the cleaned and roughly chopped chard and sauté, covered. Stir and cook for 40 minutes. Then, 15 minutes before the end of cooking, add the toasted pine nuts and the raisins, previously soaked and well squeezed, then season with salt and pepper. Once cooked, turn off the heat and let rest for a few minutes. Serve with toasted bread.
- What are the regional variations of cooking in zimino? In Liguria, zimino or inzimino is used to flavor chickpeas, cuttlefish, cod, and tripe. In Tuscany, it is prepared with cuttlefish, but also with eel, stockfish, and beans. In Sardinia, however, it is used for offal and small fish. In the province of Sassari, however, the term zimino has a more profound meaning: grilled offal.
- If you want to try other recipes with cuttlefish, here are some ideas: Cuttlefish with broad beans and artichokes Cuttlefish with stewed potatoes Cuttlefish with peas Cuttlefish with spinach and potatoes Cuttlefish and peas in white sauce: a quick second course Cuttlefish in zimino, a seafood second course Grilled cuttlefish with mushroom salad and citronette, a tasty second course with just a few ingredients Cuttlefish stuffed with tomato sauce, with the Bimby Stuffed cuttlefish au gratin Red cuttlefish with the aroma of the sea
Cuttlefish in zimino (sepia in zimino) is a traditional Ligurian, Tuscan, and Sardinian dish. It's typically prepared with chard or spinach, cooked in tomato sauce. However, there's a simple variation, in which raisins and pine nuts are added. For added flavor, you can also dissolve anchovies in oil or add dried mushrooms. The term zimino, which gives the recipe its name, refers to a type of preparation made with broad-leaf greens and various seasonings, best paired with fish, meat, and legumes.
