Zimino di totani - Ricetta del ristorante Zibibbo di Firenze (trasmessa su Gambero Rosso)
Ingredienti:
500 gr di totani already cleaned and cut into rings
1 carrot 1 stalk celery
onion
extra virgin olive oil 1 cup red wine 1 bunch Swiss chard
keep
1 clove garlic (I l ' I put it)
a pinch of salt pepper
3 tomatoes or tomato sauce
croutons
Chop (brunoise) celery, carrot and onion and brown it in a pan with some tablespoon extra virgin olive oil.
Add peeled tomatoes crushed with a fork (I used a bit 'of tomato sauce) and a clove of minced garlic, a po0 and finally the chili squid rings. Amalgamate and then add the Swiss chard leaving them whole (not to be cut into julienne).
Season with salt and sprinkle with a glass of red wine and add water.
Cover and cook for 45 minutes (even a few minutes less, however after half an hour to control the cooking.)
Serve with a drizzle of olive oil.
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