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Serves 4-6
1 small red onion
1 stalk of celery
A sprig of parsley
1-2 cloves of garlic
Olive oil
1 kilo (2 lbs) Swiss chard or spinach (or a mixture of both), trimmed of any hard stems
1 kilo (2 lbs) squid, cut up
Salt and pepper
A splash of white wine
1-2 Tbs tomato paste
A pinch of red pepper flakes (optional)
Directions
Prep the greens: Blanch the Swiss chard or spinach in boiling water until just wilted. Drain, squeeze dry and chop roughly. Set aside until needed.
Make a soffritto: Finely chop the onion, celery, parsley and garlic together. Sauté gently in olive oil in a pot, preferably of terracotta or enameled cast iron, until the vegetables are soft and the onion translucent. Stir from time to time and take care to avoid browning. (A few drops of water and a pinch of salt will help.)
Prep the squid: While the aromatics are cooking, cut the bodies of the squid into strips or rings. And cut up the tentacles if they’re large.
Sauté the squid in the soffritto: Add the squid to the soffritto and let it sauté with the aromatics for a few minutes to allow them to become infused with their flavor—to insaporire, as the Italians call it. Add the tomato paste (and the red pepper flakes if using) and let simmer with the liquid for a few moments to blend.
Braise: Now add the chopped greens and mix with them up with the squid pieces, adding some water if the greens have absorbed all the liquid, as they tend to do. Lower the heat, cover the pot and let the squid and greens braise together very gently for a good 20 minutes, adding water if needed to keep things a bit brothy. Test the squid to see if it’s tender, if not, give it a few more minutes. Taste and adjust for seasoning
Serve hot, with toasted slices of good, crusty bread on the side.
Источник: https://memoriediangelina.com/2017/01/20/zimino/
1 small red onion
1 stalk of celery
A sprig of parsley
1-2 cloves of garlic
Olive oil
1 kilo (2 lbs) Swiss chard or spinach (or a mixture of both), trimmed of any hard stems
1 kilo (2 lbs) squid, cut up
Salt and pepper
A splash of white wine
1-2 Tbs tomato paste
A pinch of red pepper flakes (optional)
Directions
Prep the greens: Blanch the Swiss chard or spinach in boiling water until just wilted. Drain, squeeze dry and chop roughly. Set aside until needed.
Make a soffritto: Finely chop the onion, celery, parsley and garlic together. Sauté gently in olive oil in a pot, preferably of terracotta or enameled cast iron, until the vegetables are soft and the onion translucent. Stir from time to time and take care to avoid browning. (A few drops of water and a pinch of salt will help.)
Prep the squid: While the aromatics are cooking, cut the bodies of the squid into strips or rings. And cut up the tentacles if they’re large.
Sauté the squid in the soffritto: Add the squid to the soffritto and let it sauté with the aromatics for a few minutes to allow them to become infused with their flavor—to insaporire, as the Italians call it. Add the tomato paste (and the red pepper flakes if using) and let simmer with the liquid for a few moments to blend.
Braise: Now add the chopped greens and mix with them up with the squid pieces, adding some water if the greens have absorbed all the liquid, as they tend to do. Lower the heat, cover the pot and let the squid and greens braise together very gently for a good 20 minutes, adding water if needed to keep things a bit brothy. Test the squid to see if it’s tender, if not, give it a few more minutes. Taste and adjust for seasoning
Serve hot, with toasted slices of good, crusty bread on the side.
Источник: https://memoriediangelina.com/2017/01/20/zimino/
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