Name: Seppie in Zimino (Stewed Cuttlefish with Greens)
Yield: Makes 6 to 8 servings
Cuisine: Italian
Ingredients: ¾ cup/1 glass/175 ml Ligurian white wine; 1 stalk celery, minced; 1¾ pounds/800 g cuttlefish, carefully washed and cut lengthwise into ribbons; 1 small bunch fresh Italian (flat) parsley, minced; 2 cloves garlic, with the green hearts removed, minced; 1 tablespoon/15 ml tomato sauce or 1 plum tomato, seeds removed, minced (optional); 6 tablespoons/85 ml Ligurian extravirgin olive oil; 1 large onion, cut into small pieces; 1 ounce/30 g pinoli, lightly toasted, if you wish (optional); Scant ⅓ cup/150 g canned chickpeas, drained of their liquid (optional); 1 ounce/30 g raisins (optional)

Preparation info

Makes
6 to 8
servings

Difficulty
Medium

Appears in

Recipes from Paradise

By Fred Plotkin

Published 1997

About

The original Ligurian term zemin has been changed in Italian to zimino. It is thought that the word derives from the Turkish semin and the Arabic saminun. Its original significance was a dish cooked with greens, but in Liguria a zimino might also be cooked with chickpeas or, for that matter, other legumes and vegetables. But the idea of slowcooked vegetables with the possible addition of meat or seafood has endured. Traditionally this dish is made with