5 Lb of cuttlefish
4 Jumbo Carrots
6 stalks of fresh celery
1 large Yellow onion
2 cup of olive oil
2 each garlic cloves
1 tablespoon of tomato paste
2 liter of white wine
Tuscan Bread sliced
2 lb of rainbow Swiss CHard
2 each green zucchini
2 each roma tomatoes
Clean and wash the cuttlefish, then sliced them into regular julienne stripes, than wash it again, drain it and keep it cool.Cut the traditional mirepoix with the carrots, celery and the yellow onions.
In a large casserole heat it up with the garlic cloves, as soon as they will become gold color remove them, and add quickly the mirepoix, let it sweat into the oil until will be nicely cook,
add the cut it cuttlefish to it and stir in with the mirepoix, allow the water content of the fish to sweat together and let all the moisture water to be completely evaporate.
At this point add the tablespoon of tomato paste, and stir it well, poor in the two liter of white wine, and let then simmer for about two hours first forty five minutes cover it the casserole with his own lid,
at low flame.Remove then the lid and let it cooked until the cuttlefish will be tender. In the meantime pan fried the sliced Tuscan bread, then brushed with a fresh garlic clove, set aside.Blanch the rainbow Swiss Chard until tender,
chill down under cold running water, squeeze well the water out and dry it, chopped and sauteed on the side in hot skillet with some extra virgin olive oil and another smashed garlic,
seasoned with salt and pepper. With the mandoline shave thin the Italian green zucchini and place it in a bowl seasoned also and few drop of olive and tossed with the diced skin of the roma tomatoes.
In a large dinner plate fan the shaved green zucchini on the center of the plate, add the pan fried garlic bread, cover with couple spoons of the braised warm cuttlefish, and topped with the sauteed rainbow swiss chard.
Montenidoli Vernaccia di San Gimignano tradizionale 2021.
