A tuscan recipe where you get a full round taste with the fish being softened by the greens of the chards,… proteins, fibers, vitamins, mineral salts, but most of all, the flavors of italian cuisine you expect to find in Tuscany.
This recipe, popular on the tuscan coast, from Livorno to Carrara, and the neighboring Liguria, express its best when the fish, obviously fresh, comes from the mediterranean sea. The local name “Seppia in Zimino” means that the fish (Seppia) is flavored with greens (Zimino), a traditional way to season used in the fishermen’s kitchens.
Ingredients for 4 people:
900 gr cleaned squid cut into strips
900 gr washed and drained swiss chards (beets)
450 gr peeled fresh tomatoes
1 medium size onion
2 cloves garlic
2 tablespoons chopped fresh parsley
1 glass of tuscan white wine (Colli di Luni or Vernaccia)
4 tablespoons extra virgin olive oil
salt and pepper to taste
In a large frying pan heat the olive oil and add finely chopped garlic, onion and parsley.
Cook on medium high heat for a few minutes until tender, then add the squid and cook, always stirring, for 2 or 3 minutes more.
Add the glass of wine, let it evaporate, then add the tomatoes, salt, pepper (watch out for the amount of salt since the squid usually has some of its own) and cook for half an hour.
Add now the swiss chards cut into strips, cooking for about 20 minutes more, adding a little warm water if necessary.
Wait a few minutes before serving.