Seppie in Zimino

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About This Dish

Seppie in Zimino, also known as Cuttlefish with Chards, is a traditional dish from Liguria, particularly popular in Genoa and along the coastal regions. The term “zimino” refers to a preparation method where seafood (typically cuttlefish or squid) is slowly braised with leafy greens, usually Swiss chard or spinach, creating a rich, dark stew with intense flavors.

This humble fisherman’s dish represents Liguria’s unique culinary identity, combining the region’s two primary resources: fresh seafood from the Mediterranean and hardy greens from hillside gardens. The dish is typically served as a secondo (main course) with crusty bread or polenta to soak up the flavorful cooking liquid.

The slow braising transforms the cuttlefish from rubbery to tender while the chard wilts down and absorbs the briny, slightly sweet flavors of the seafood and tomatoes. White wine adds acidity and depth, while garlic and a touch of chili provide aromatic complexity without overpowering the delicate cuttlefish.

Our Recipe

This recipe follows the traditional Ligurian method, emphasizing patience and proper technique. The key is cooking the cuttlefish low and slow until it becomes tender, allowing the greens to wilt into the sauce.

Ingredients

Serves 4 as a main course or 6 as an appetizer

• 2 pounds cuttlefish, cleaned and cut into strips (about ½-inch wide)
• 1 pound Swiss chard, stems removed, leaves roughly chopped
• ⅓ cup extra-virgin olive oil
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• 1 small carrot, finely diced
• 1 celery stalk, finely diced
• ½ cup dry white wine
• 1 can (14 ounces) crushed tomatoes or 1 pound fresh tomatoes, peeled and chopped
• ½ teaspoon red pepper flakes (or to taste)
• Salt and freshly ground black pepper
• 2 tablespoons chopped fresh flat-leaf parsley
• Toasted bread or grilled polenta, for serving

Instructions

1. Prepare the cuttlefish: If not already cleaned, remove the cuttlebone, beak, and innards from the cuttlefish. Cut the body into strips approximately ½-inch wide. Pat dry with paper towels. Season lightly with salt.

2. Build the soffritto: Heat olive oil in a large, heavy-bottomed pot or deep sauté pan over medium heat. Add onion, carrot, and celery. Cook gently until vegetables are softened and onion is translucent, about 8-10 minutes. Add garlic and cook for 1 minute more until fragrant.

3. Brown the cuttlefish: Increase heat to medium-high. Add cuttlefish strips to the pot and cook, stirring occasionally, until they release their liquid and it evaporates, about 10 minutes. The cuttlefish should begin to lightly brown.

4. Deglaze and add tomatoes: Pour in white wine and let it bubble for 2-3 minutes until reduced by half. Add crushed tomatoes and red pepper flakes. Stir to combine. Reduce heat to low, season with salt and pepper, and cover partially.

5. Braise the cuttlefish: Simmer gently for 45-60 minutes, stirring occasionally, until cuttlefish is tender when pierced with a fork. Add a splash of water if the mixture becomes too dry. The cooking liquid should be thick but saucy.

6. Add the Swiss chard: Once cuttlefish is tender, add chopped Swiss chard leaves in batches, stirring to wilt each addition before adding more. Cook uncovered for 10-15 minutes until chard is completely tender and integrated into the sauce. Taste and adjust seasoning.

7. Finish and serve: Stir in chopped parsley. Let the dish rest for 5 minutes off heat to allow flavors to meld. Serve in shallow bowls with toasted bread or alongside grilled polenta to soak up the delicious cooking liquid.

🧑‍🍳 Analyzed by CucinaBot

Why This Dish Works

The long, slow cooking breaks down the collagen in cuttlefish, transforming it from tough to tender while releasing natural gelatin that thickens the sauce. The bitterness of Swiss chard balances the natural sweetness of cuttlefish and tomatoes, while the greens’ earthy flavor compounds complement the oceanic notes. Acid from wine and tomatoes helps tenderize the seafood while preventing it from becoming rubbery.

Key Success Factors

• Low and Slow: Cuttlefish needs at least 45-60 minutes of gentle simmering to become tender; rushing this step results in chewy, inedible seafood
• Chard Preparation: Remove thick stems and chop chard leaves roughly; they’ll wilt significantly during cooking
• Liquid Management: The dish should be moist but not soupy—allow excess liquid to evaporate during the final cooking stages
• Size Matters: Cut cuttlefish into consistent strips (about 1-2 cm wide) for even cooking

Common Pitfalls

Many home cooks make the mistake of cooking cuttlefish at too high a temperature, which causes it to seize up and become rubbery. Others add the chard too early, causing it to overcook and lose its structure. Some recipes incorrectly suggest cooking times under 30 minutes, which isn’t sufficient for proper tenderization of cuttlefish.

How to Judge Authenticity

When reviewing recipes, look for these markers of authenticity:

1. Uses Swiss chard (bietola) as the primary green, not spinach exclusively
2. Calls for white wine in the braising liquid
3. Specifies a cooking time of at least 45 minutes for the cuttlefish
4. Includes tomatoes but in modest amounts—this isn’t a tomato-heavy dish
5. Mentions serving with bread or polenta to absorb the flavorful liquid

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