Totani in zimino

‘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.

One thought on “Totani in zimino

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s