‘In zimino’ derived from the Arabic word ‘samin’ and stands for : preparing fish in butter or olive oil with a sauce of bitter vegetables. Ursula Ferrigno describes this lovely dish in one of her cookbooks ‘Buonissimo’.
Clean and chop 500 grams of small squid ( totani or small calamari or moscardini). Store cool.
Clean and wash 700 grams of Swiss chard ( remove the hard stems). Parboil in boiling salted water for 4-5 minutes. Drain.
Heat 3 table spoons of olive oil in a large and solid pan. Add 4 chopped garlic cloves, 1 chopped onion, 1 chopped leek and 1 chopped celery stem. Bake and stir for a few minutes. Add the squid. Bake for a few minutes. Add 1,5 dl of white wine. Allow to evaporate. Add 4-5 chopped tomatoes. Add the Swiss chard. Allow to simmer for 10-15 minutes ( the time depends on the kind of squid, calamari don’t need to be cooked that long). Season with pepper and salt. Finish with fresh parsley. Serve with white rice.