Tuscan Braised Cuttlefish with Chard — Seppie in Zimino Toscano
A Tuscan stew of cuttlefish slow-braised with Swiss chard, garlic, and tomato in the traditional 'zimino' style, the chard wilting into the sauce and the cuttlefish ink-dyed flesh turning tender against the silky greens.
Italian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Clean and cut 560g cuttlefish body into 2cm strips, roughly chop tentacles, season with 1 tsp salt and 0.5 tsp pepper. Finely chop 200g onion and slice 8 garlic cloves. Separate and roughly chop 400g Swiss chard leaves and stems. Finely chop 4 tbsp parsley. Slice and grill 120g bread.
Saute
Heat 1/2 cup olive oil in a heavy pot over medium heat 1 minute. Add onion, cook 6–7 minutes until soft and translucent. Add garlic and chard stems, cook 4 minutes until stems begin softening. Add cuttlefish, stir to coat, cook 5–6 minutes until opaque and releasing juices.
Build 1
Pour in 1 cup white wine, simmer 3–4 minutes scraping browned bits until reduced by a third. Add 400g tomato passata, 300ml warm stock, salt to taste, and a pinch of sugar. Bring to a bare simmer.
Braise
Cover loosely and braise on low heat 30–35 minutes, stirring every 10 minutes, until cuttlefish is tender when pierced with a knife. Add chopped chard leaves, stir to wilt into sauce. Cover and cook 8–10 minutes until leaves are silky and sauce thickens.
Finish
Stir half the parsley through the pot off the heat. Drizzle with 1 tsp extra virgin olive oil.
Plate
Arrange grilled bread in warm wide bowls, spoon cuttlefish stew and sauce over top, scatter remaining parsley, and serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.