Cuttlefish in zimino

Name: Cuttlefish in zimino
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4
Ingredients: Cuttlefish (already cleaned) 1.8 lbs; Swiss chard 19 ½ cups; Tomato purée 1.1 cups; Carrots 0.9 cup; White onions 2.5 oz; Celery 1.2 oz; Dry white wine 1.75 oz; Garlic 1 clove; Marjoram 2 sprigs; Extra virgin olive oil to taste; Fine salt to taste; White pepper to taste

it de fr es br

275

Calories per serving

Gluten Free
Lactose Free

Energy Kcal 275
Carbohydrates g 9
of which sugars g 9
Protein g 34.1
Fats g 10.5
of which saturated fat g 2.38
Fiber g 5.1
Cholesterol mg 128
Sodium mg 717

Difficulty: Easy
Prep time: 20 min
Cook time: 35 min
Serving: 4
Cost: Average

PRESENTATION

Cuttlefish in zimino—you've gotta try it if you're ever wandering the stunning coastlines of Liguria and Tuscany. People here, they really know how to make seafood shine. For real. Fresh cuttlefish paired with a whole lot of chard, simmered slowly, you know, until it's super tender. The broth thickens, gets almost creamy as those greens break down. And the sauce? Delicious.

The term ‘zimino’ pops up across Northern and Central Italy. It means a stew where greens really take center stage. You'll find versions with chickpeas or baby octopus, but honestly, seppie in zimino—that's cuttlefish with chard—is a classic. It's got that rustic vibe—perfect for dunking big slices of toasted bread and maybe adding a splash of white wine. And look, this dish truly captures the hearty maritime traditions of the area. In Liguria and Tuscany, this Italian cuttlefish stew comes with local twists. Some cooks lean into the deep, earthy taste of chard. Others? They might toss in more tomato or a pinch of pepper for something lighter. Pretty much.

But no matter how they do it, it’s always hearty, moist, and so so satisfying. That slow simmer makes sure every bite of cuttlefish is soft, soaking up all those lovely flavors. It's part of the broader tradition of traditional Italian seafood dishes—simple, nourishing, and deeply connected to the sea. Rustic bread on the side? Essential. It is great for scooping up the last bits of tangy sauce at the bottom of the bowl. Among cuttlefish recipes, this one really really captures the heart of coastal Italy. It brings local ingredients together to make a stew that's just right, especially when shared with friends or family on a chilly evening. There's something special—seriously good—about how these flavors come together. It’s comforting and nostalgic.

How to prepare Cuttlefish in zimino

To make cuttlefish in zimino, first clean and finely chop the onion 1, celery 2, and carrot 3.

Clean the greens by removing the tougher part of the stems, then cut the leaves into 3-4 parts depending on their size 4; you will need about 15 oz. Rinse the cleaned baby cuttlefish under running water 5. In a large saucepan, add a drizzle of oil along with carrots, celery, onion, and a peeled garlic clove 6, then stew over medium heat for about 7-8 minutes.

After this time, remove the garlic from the sauté 7 and add the greens 8. Wilt the greens for 2-3 minutes, stirring occasionally, then add the whole baby cuttlefish 9.

Deglaze with white wine 10 and let it evaporate completely, then add the tomato puree 11, season with salt and pepper 12.

Cover with a lid and cook on low heat for about 20 minutes 13; the cooking time may vary depending on the size of the cuttlefish. Once cooked, flavor with fresh marjoram leaves 14. Mix well and serve your cuttlefish in zimino with toasted bread slices 15!