Seppie in zimino

Seppie in zimino is a typical dish from Ligurian and Tuscan cuisine, especially from the Livorno area. It consists of cuttlefish cooked with spinach or Swiss chard and other herbs. Here is how to prepare it.

Ingredients

• 1 kg of cleaned cuttlefish
• 300 g of spinach or Swiss chard
• 1 onion
• 2 cloves of garlic
• 500 ml of tomato purée
• 1 glass of white wine
• Chopped parsley
• 2 tablespoons of extra virgin olive oil
• Salt
• Pepper

Preparation

1. Start by cleaning the spinach or Swiss chard, wash them well and boil them in salted water for a few minutes. Drain and roughly chop.
2. Cut the cuttlefish into strips or pieces, according to your preference.
3. Finely chop the onion and garlic.
4. In a large frying pan or casserole dish, heat the extra virgin olive oil and sauté the onion and garlic until they become translucent.
5. Add the cuttlefish and let them brown for a few minutes, then deglaze with the white wine and let the alcohol evaporate.
6. Add the tomato purée, adjust salt and pepper, and cook on a low heat for about 30 minutes with the lid on, adding water if necessary.
7. Add the chopped spinach or Swiss chard and cook everything for another 10-15 minutes.
8. Before turning off the heat, add the chopped parsley and mix well.

Serve the seppie in zimino piping hot, accompanied perhaps by slices of toasted bread or croutons. This dish pairs well with a glass of fresh white wine, like a Vermentino or a Chardonnay.

Curiosity

The word “zimino” derives from the Arabic “cumin”, which means cumin. Although this spice is not used in the modern recipe, the name of the dish testifies to the historical relationships between Italian and Mediterranean cuisine and the transformation of recipes over time.