Recipe Calamari In Zimino


  • 2 lbs. Swiss chard
  • 7 oz. tomatoes
  • 1 medium-size onion, finely minced
  • 1 celery stalk, finely minced
  • 2 oz. olive oil
  • salt
  • pepper
  • 1 lb. squid
  • 1 oz. parsley

How to make Calamari in zimino:

Remove the outer larger leaves, wash the Swiss chard and cut into pieces, then set aside. Peel, seed, and strain the tomatoes. Saute the onion and celery in a saucepan in 2 oz—oil till tender but not brown. Add the Swiss chard, tomatoes, salt, and pepper. Stir, cover, and let cook over medium heat for 30 to 40 mins. Then add the squid, and continue to cook for 10 more mins, over medium heat. Sprinkle generously with the chopped parsley and serve directly from the saucepan.

This recipe can also be applied to cuttlefish.

Serves 4

Enrico Massetti was born in Milan, Italy.
Now he lives in Washington, DC, USA.
Still, he regularly visits his hometown
and enjoys going around all the places in his home country
especially those he can reach by public transportation.

Enrico loves writing guide books on travel in Italy
to help his friends that go to Italy to visit
and enjoy his old home country.
He also publishes books on the Argentine tango dance.

You can reach Enrico at