Do you know what the term zimino means? It is the less common expression to describe stews, which are certainly typical of Ligurian cuisine, but also Tuscan and even Sardinian, although the Sassari zimino is in essence a different dish! It usually involves the use of vegetables such as Swiss chard or spinach, or both in the same preparation. It’s a stew where mostly fish is cooked, especially squid, cuttlefish, and even legumes, depending on what the seasonal market offers. It’s a slow cooking process, as long as you are careful not to overcook the fish, which should always remain tender, and where every ingredient acquires its own precise connotation. The flavors blend together but are perfectly distinguishable in a balance and combination I would say is perfect! The choice to deglaze with red wine instead of the usual white, which is more suitable for cooking fish, releases a unique aroma, giving it a much richer structure. The recipe finally is to be served and enjoyed accompanied by slices of homemade bread toasted on a hot plate, a detail that further enriches this already extraordinary dish! You can even prepare it well in advance and then reheat it just before serving or serve it at room temperature during cool summer dinners. It will be a delicacy that will guarantee you sure success!
- Difficulty: Easy
- Cost: Medium
- Preparation time: 30 Minutes
- Cooking time: 30 Minutes
- Portions: 4
- Cuisine: Italian
Ingredients:
- 4 squid
- 4 bunches spinach
- 1 1/2 glass red wine
- 4 slices homemade bread
- 8.8 oz tomato puree
- 1 sprig chopped parsley
- 1 clove garlic
- to taste extra virgin olive oil
- 1 fresh chili pepper
- to taste salt
Preparation:
First, focus on cleaning the spinach, washing them well under running water, and removing the tougher leaves and stems (fig. 1).
Clean your squid, removing the gladius inside the mantle and the innards, then rinse it under running water and cut it into rings about 1 inch thick, including the heads and fins (fig. 2).
Prepare the base of the fish stew by browning the oil with the garlic and chili pepper in a saucepan. After 1 minute, add the squid, stirring gently, letting them season over high heat (fig. 3).
Deglaze with red wine, letting it evaporate (fig. 4).
After 2-3 minutes, also add the tomato puree, cover with a lid and let it cook over moderate heat for about another 15 minutes (fig. 5).
Shortly before turning off the heat, add the well-drained spinach leaves, adjust with salt, and continue cooking for another 10 minutes (fig. 6).
Meanwhile, toast the bread slices on both sides on a hot plate. Once the spinach is wilted, stir and turn off the heat (fig. 7).
Serve the squid and spinach in zimino while still steaming or slightly warm, with toasted bread slices and drizzle with a light drizzle of extra virgin olive oil and chopped parsley to taste.
And voilà… your squid and spinach in zimino are ready to be enjoyed!
Bon Appétit from FeFe’s kitchen!
