Seppie in Zimino
Ingredients
- Small cuttlefish (cleaned) 1.75 lbs (800 g)
- Swiss chard 1.5 lbs (700 g)
- Tomato puree 1 cup (250 g)
- Carrots ? cup (100 g)
- White onions ½ cup (70 g)
- Celery ? cup (35 g)
- Dry white wine ¼ cup (50 g)
- Garlic 1 clove
- Marjoram 2 sprigs
- Extra virgin olive oil to taste
- Fine salt to taste
- White pepper to taste
Instructions
- To make seppie in zimino, start by cleaning and finely chopping the onion, celery, and carrot.
- Clean the Swiss chard by removing the tougher parts of the stems, then chop the leaves into 3-4 pieces depending on their size; you will need about 15 ounces (420 g). Rinse the cleaned cuttlefish under running water.
- In a large pot, pour a drizzle of olive oil and add the chopped carrots, celery, onion, and a peeled garlic clove. Sauté over medium heat for about 7-8 minutes.
- After this time, remove the garlic from the sauté and add the Swiss chard. Let the chard wilt for 2-3 minutes, stirring occasionally, then add the whole cuttlefish.
- Deglaze with the white wine and let it evaporate completely, then add the tomato puree, salt, and white pepper.
- Cover with a lid and cook over low heat for about 20 minutes; the cooking time may vary depending on the size of the cuttlefish. Once cooked, season with fresh marjoram leaves. Mix well and serve your seppie in zimino with toasted bread slices!
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