How to make cuttlefish in zimino, Ligurian recipe with chard and tomato puree, parsley and onion, to be cooked in a pan for an excellent second dish of stewed fish.
Ingredients for 4 people
- 1 stalk of celery
- 1 onion
- 1 sprig of parsley
- 4 tablespoons of extra virgin olive oil
- 500 g of cuttlefish already cleaned
- 500 g of already cleaned chard
- 300 g of tomato sauce
- salt and pepper
Preparation of cuttlefish in Ligurian zimino
Start by washing the cuttlefish, then dry them and cut them into strips.
Once this is done, also wash and dry the chard.
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Clean the celery and remove the filaments, then peel the onion and cut it into wedges.
Clean the parsley and chop the onion, celery and parsley leaves together, frying the mince obtained in a saucepan with the hot oil, stirring frequently.
As soon as the sauté is well wilted, add the chard, put on the lid and cook for 10 minutes, stirring twice.
Add the cuttlefish and season with salt and pepper, cooking for 10 minutes, stirring often.
Pour the tomato puree, adjust the salt and continue cooking for another 15 minutes, stirring occasionally.
Serve the preparation while still hot, accompanied with toasted slices of homemade bread.
