{"id":7331,"date":"2019-05-11T12:19:42","date_gmt":"2019-05-11T10:19:42","guid":{"rendered":"https:\/\/pestofresco.eu\/cuttlefish-in-zimino-alla-genovese\/"},"modified":"2019-05-11T12:19:42","modified_gmt":"2019-05-11T10:19:42","slug":"cuttlefish-in-zimino-alla-genovese","status":"publish","type":"post","link":"https:\/\/pestofresco.eu\/en\/cuttlefish-in-zimino-alla-genovese\/","title":{"rendered":"Cuttlefish in zimino alla genovese"},"content":{"rendered":"

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.
\nRead the article!<\/h2>\n

Cuttlefish in zimino alla Genovese<\/strong> is a typical dish that is very simple<\/strong> to prepare, with a vegetable and mushroom-based sauce.
\nIn fact, a word “zimino” comes right from the Arabic<\/strong> word “samin,” which is a sauce made by cooking different kinds of vegetables<\/strong> and the magnificent and ever-present herbs<\/strong>.<\/p>\n

Here is the old recipe<\/strong> we have had in our house since time immemorial, written in pen in a notebook.<\/p>\n

Cuttlefish in zimino alla Genovese, ingredients for 4 people<\/h3>\n

about one kilogram of cuttlefish<\/p>\n

800 g of chard<\/p>\n

25 g of dried mushrooms<\/p>\n

\u00bd glass of white wine<\/p>\n

extra virgin olive oil<\/p>\n

an onion<\/p>\n

one clove of garlic<\/p>\n

parsley<\/p>\n

salt and pepper<\/p>\n

 <\/p>\n

Preparation of Cuttlefish in zimino alla Genovese<\/h3>\n
    \n
  • Soak dried mushrooms in a cup of warm water<\/li>\n
  • After cleaning and washing the cuttlefish, cut them into strips<\/li>\n
  • Mince the onion, garlic clove and parsley.<\/li>\n
  • Wash, drain and cut chard into strips<\/li>\n
  • Heat the oil in a large saucepan, add the onion and chopped garlic and parsley.
    \nBrown gently and add the mushrooms, previously cut into strips<\/li>\n
  • Brown a little more and put the cuttlefish in the pan.<\/li>\n
  • Turn up the heat, stir, and let the cuttlefish season over high heat<\/li>\n
  • When they begin to dry, add salt and pepper, followed by the wine.<\/li>\n
  • When the wine has faded, add the chard<\/li>\n
  • Stir and lower the heat. Cover and simmer for about 45 minutes <\/li>\n
  • When necessary, add little hot water<\/li>\n
  • Adjust the salt and bring to the table!<\/li>\n<\/ul>\n

    Enjoy your appetite with this wonderful Ligurian dish!<\/p>\n

     <\/p>\n

    Credits:
    \nThe photo of Seppie in zimino alla Genovese on the cover is from www.lamialiguria.it<\/p>\n","protected":false},"excerpt":{"rendered":"

    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…<\/p>\n","protected":false},"author":3,"featured_media":6434,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[581,595],"tags":[961,1152,1151,553,1153],"class_list":["post-7331","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-ligurian-culture","category-recipes","tag-craft-workshop-frasca-and-nassa-loano","tag-cuttlefish-in-zimino","tag-cuttlefish-in-zimino-alla-genovese","tag-fresh-pesto","tag-my-liguria"],"acf":[],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t