Inzimino

Introduction: This dish is a refined take on the traditional Tuscan "inzimino" — a classic coastal preparation typically made with cuttlefish stewed slowly in aromatic vegetables and wine. Here, the recipe is elevated with elegant plating on pan-fried garlic bread, shaved zucchini, and topped with sautéed rainbow Swiss chard, offering a beautiful balance of sea and garden flavors.

Ingredients

Preparation

Clean and slice cuttlefish into julienne strips. Prepare mirepoix with carrot, celery, and onion. In a large pot, heat oil with garlic cloves. Once golden, remove garlic and add mirepoix to sweat. Stir in cuttlefish, reduce moisture fully, then add tomato paste and wine. Simmer for 2 hours, covered for the first 45 minutes.

Fry bread slices and rub with garlic. Blanch Swiss chard, shock in cold water, squeeze dry, chop and sauté with garlic and olive oil. Shave zucchini with mandoline, season with olive oil and diced tomato.

Plate shaved zucchini in the center, top with garlic bread, braised cuttlefish, and finish with Swiss chard.