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Cuttlefish in zimino is a traditional dish from Tuscan and Ligurian seafood cuisine. Both regions claim its origin, resulting in different versions of the recipe. However, it is mainly Tuscan cuisine that has cemented its fame, making it an integral part of the regional culinary tradition.
Each family has adapted the preparation to their taste, varying the choice of herbs and ingredients.
The recipe for cuttlefish in zimino is very old and, according to some sources, may have Arab origins. The term zimino is believed to derive from the Arabic word samīn, meaning “fat” or “buttery.” Over time, the term came to refer to a preparation in which seafood is combined with stewed vegetables, creating a rich and flavorful dish.
Ingredients for 4 people
1.2 kg fresh cuttlefish, 2 bunches of Swiss chard (preferably small-leaf or cutting chard), 2 medium onions, 3 garlic cloves, 1 handful chopped parsley, 150 g tomato pulp, 50 g tomato paste, fish or vegetable broth, 1 glass dry white wine, olive oil, salt, chili pepper.
Preparation
Clean the cuttlefish thoroughly, rinsing them repeatedly under running water to remove any sand residue. If extremely fresh, keep the ink sac.
Wash the chard and blanch it for a few minutes in boiling water.
In a saucepan, sauté the chopped onion and garlic, the whole chili pepper, and a pinch of salt in olive oil. Add the cuttlefish, cut into strips about 2 cm wide, and cook over high heat without a lid until all cooking liquid has evaporated.
Deglaze with white wine and let it evaporate. Then add the tomato pulp and the tomato paste diluted with a little hot water. Near the end of cooking, add the drained, squeezed, and coarsely chopped chard.
If you have the cuttlefish ink, dilute it with a bit of wine and add an appropriate amount until a dark brown (sepia) color is achieved. Cook for a few more minutes.
Adjust seasoning and serve hot, ideally with toasted slices of Tuscan bread lightly rubbed with garlic.
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