Cuttlefish in zimino
This fragrant seafood soup is a specialty of Sardinia, where locals use fresh fish from the surrounding waters. This flavoursome meal is the perfect balance between the ocean and land, and is bound to be a winner among seafood-lovers.
• 600g cuttlefish, eviscerated, washed and dried, cut into thin strips
• 250g Perino or cherry tomatoes, passed through a sieve or mill
• 3 bunches of beets, hard ribs removed, leaves shredded
• ½ celery stalk, chopped
• ¼ onion, chopped
• 1 bunch of parsley, chopped
• 4 tbsp oil
• Salt and pepper, for seasoning
1. Heat oil in a large pan over medium heat. Sauté celery, onion and parsley.
2. Add beets and cook for 10 minutes, stirring regularly.
3. Add cuttlefish and the puréed tomatoes and season with salt and pepper.
4. Bring to the simmer and cook for about 30 minutes.
5. Remove from heat, transfer to a platter and serve.