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cooked with spinach or chard and tomatoes

In zimino or all in zimino, or with vegetables, is a classic way of preparing seafood, especially squid, seppie in zimino (with spinach or chard, herbs and onions), especially during Lent. It is also used with meats such as pork. Most recipes also include white wine, onions or leeks, herbs and garlic, and sometimes beans and pine nuts.

In Liguria, zimino di ceci is a chickpea soup made with chard, celery, onions, garlic, dried mushrooms and tomatoes.


Soups & Stews (Minestra)


Text © Dana Facaros & Michael Pauls

Image by deabyday