Cuttlefish in Zimino

Cuttlefish in zimino is a typical dish of Ligurian and Tuscan cuisine, particularly from the Livorno area. It consists of cuttlefish cooked with spinach or chard and other aromatics. Here’s how to prepare them.

Ingredients

• 1 kg cleaned cuttlefish
• 300 g spinach or chard
• 1 onion
• 2 garlic cloves
• 500 ml tomato passata
• 1 glass white wine
• Chopped parsley
• 2 tablespoons extra-virgin olive oil
• Salt
• Pepper

Preparation

1. Start by cleaning the spinach or chard, wash them well and cook in salted water for a few minutes. Drain and roughly chop.
2. Cut the cuttlefish into strips or pieces, according to your preference.
3. Finely chop the onion and garlic.
4. In a large skillet or casserole, heat the extra-virgin olive oil and sauté the onion and garlic until translucent.
5. Add the cuttlefish and let them brown for a few minutes, then deglaze with the white wine and let the alcohol evaporate.
6. Add the tomato passata, season with salt and pepper, and simmer covered over low heat for about 30 minutes, adding water if necessary.
7. Add the chopped spinach or chard and cook for another 10-15 minutes.
8. Before turning off the heat, add the chopped parsley and mix well.

Serve the cuttlefish in zimino hot, accompanied perhaps by slices of toasted bread or croutons. This dish pairs well with a glass of fresh white wine, such as Vermentino or Chardonnay.

Trivia

The word “zimino” derives from the Arabic “cumin,” meaning cumin. Although this spice is not used in the modern recipe, the name of the dish testifies to the historical ties between Italian and Mediterranean cuisines and the evolution of recipes over time.