Biba Caggiano was an Italian-American cookbook creator, tv chef, and restaurateur. It was via her books that I mastered the fundamentals of Italian cooking about twenty years in the past, earlier than I discovered the language and elevated my data of Italian delicacies by frequent journeys to Italy. As a result of a buddy was going to Tuscany I regarded in her books for a Tuscan recipe, and seen one which I had by no means ready earlier than: Calamari in Inzimino, a typical dish of Livorno. It intrigued me due to the mix of squid with chard. I’m not positive why I had not ready it earlier than, maybe as a result of chard isn’t an ingredient that’s simply accessible within the Netherlands. The photograph doesn’t do it justice. The dish was completely scrumptious and an exquisite mixture of flavors and textures that I’ll absolutely put together extra typically. The earthy chard combines very nicely with the fruity and spicy tomato sauce, the lemon zest, and the squid. Biba additionally included slices of grilled bread with the dish, which I omitted as a result of I used to be serving this as secondo after pasta.
Elements
Serves 4 as a secondo piatto
- 600 grams (1.3 lbs) cleaned and chopped squid
- 2 cans (400 grams/14 oz every) of peeled tomatoes, pureed within the meals processor
- 50 grams minced purple onion (about 1/2 cup)
- 50 grams minced carrot (about 1/2 cup)
- 50 grams minced celery (about 1/2 cup)
- 3 garlic cloves, minced
- 120 ml (1/2 cup) dry white wine
- additional virgin olive oil
- salt
- 1 tsp chili pepper flakes
- 450 grams (1 lb) chard leaves (with out the stalks)
- grated zest of 1 lemon
Directions
Warmth 2 tablespoons of olive oil in a casserole. Add the onion, carrot, and celery.
Stir over medium warmth till the greens begin to brown. Add 2 minced garlic cloves, and stir for a minute longer. Ensure the garlic doesn’t brown to forestall a bitter taste.
Add the white wine. Prepare dinner, stirring, till half of the wine has evaporated.
Add the pureed tomatoes…
…and the squid. Season with salt and a teaspoon of chilli flakes.
Stir and produce to a boil.
Partially cowl and simmer over low warmth till the squid is nearly tender, about 1 hour.
The primary time I made this it got here out good, however I didn’t take pictures. The second time I had cooked the tomato sauce a bit too lengthy and it grew to become too thick and fewer ‘recent’ tasting. So be certain that to maintain the tomato sauce considerably liquid.
Take away the stalks from the chard (save them for an additional use equivalent to this recipe), and wash the leaves. Tear the leaves into items and put them in a pot with some water and a little bit of salt. Convey to a boil and boil for a few minutes, then drain them utilizing a colander.
Warmth 3 tablespoons in a pan. Add the grated lemon zest and the ultimate clove of minced garlic. Stir for a minute till aromatic, ensuring the garlic doesn’t flip brown.
Add the drained chard and season with salt.
Stir for a few minutes to taste the chard with the garlic, olive oil, and lemon zest.
Add the chard to the squid and tomatoes, stir, and cook dinner for a bit longer over low warmth. Style and alter the seasoning if wanted with salt and chilli flakes.
Serve on preheated plates.
Wine pairing
We loved this with a Verdicchio from the Marche. A Vermentino from Tuscany or Sardinia would even be an awesome alternative. The wine ought to be dry (however not too dry) and unoaked.
