Dear friends of Pesto Fresco and the Frasca and Nassa Artisan Laboratory in Loano, this week we are telling you about another dish of our Ligurian tradition: Cuttlefish in zimino alla Genovese.
Read the article!
Cuttlefish in zimino alla Genovese is a typical dish that is very simple to prepare, with a vegetable and mushroom-based sauce.
In fact, a word “zimino” comes right from the Arabic word “samin,” which is a sauce made by cooking different kinds of vegetables and the magnificent and ever-present herbs.
Here is the old recipe we have had in our house since time immemorial, written in pen in a notebook.
Cuttlefish in zimino alla Genovese, ingredients for 4 people
about one kilogram of cuttlefish
800 g of chard
25 g of dried mushrooms
½ glass of white wine
extra virgin olive oil
an onion
one clove of garlic
parsley
salt and pepper
Preparation of Cuttlefish in zimino alla Genovese
- Soak dried mushrooms in a cup of warm water
- After cleaning and washing the cuttlefish, cut them into strips
- Mince the onion, garlic clove and parsley.
- Wash, drain and cut chard into strips
- Heat the oil in a large saucepan, add the onion and chopped garlic and parsley.
Brown gently and add the mushrooms, previously cut into strips - Brown a little more and put the cuttlefish in the pan.
- Turn up the heat, stir, and let the cuttlefish season over high heat
- When they begin to dry, add salt and pepper, followed by the wine.
- When the wine has faded, add the chard
- Stir and lower the heat. Cover and simmer for about 45 minutes
- When necessary, add little hot water
- Adjust the salt and bring to the table!
Enjoy your appetite with this wonderful Ligurian dish!
Credits:
The photo of Seppie in zimino alla Genovese on the cover is from www.lamialiguria.it