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"To read a book about a country's cuisine isn't simply to go looking for 'good things'; it is also to better know - by means of the recipes - the customs and the richness or poverty of a place, and the spirit of those who inhabit it. It is above all, to participate in the symbolic celebration of the shared repast."

~ Ginette Olivesi-Lorenzi, La Cuisine Mentonnaise



Savoring Tuscany : Recipes and Reflections on Tuscan Cooking

Savoring Tuscany : Recipes and Reflections on Tuscan Cooking (The Savoring Series)
by Lori De Mori

Part of the Savoring Series, which is one of my favorite series of books about Regional Cuisine, Savoring Tuscany is a beautiful book filled with sumptuous recipes and delectable writing about the cuisine and culture of Tuscany. As with all the books in the series, Savoring Tuscany is put together beautifully and all of the recipes are well written and presented. The recipes that we tested were all superb and the book is an excellent source for fans of Tuscan cuisine.


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Recipe - Calamari in zimino (Stewed Squid)
by The Art of Cookery: Traditional Florentine and Tuscan Recipes and Wines

This delightful seafood stew is filled with wonderful Florentine flavors. It is very simple, yet very hearty and tasty.

Alfred Gockel - Italian Waves II
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Calamari in zimino (Stewed Squid)

Preparation time: 30 minutes.
Cooking time: 30 minutes.

1.2kg of medium-sized squid.
1.5kg Swiss chard or spinach.
5 tbsp extra-virgin olive oil.
3 cloves garlic.
500g tomatoes.
Salt.

Clean, wash and cook the chard or spinach. Clean the squid, removing the contents of the sac, or buy them ready prepared. Chop the sac into rings about one centimetre thick. Put in a pan or casserole with the oil and garlic and leave to absorb the flavours. Squeeze the liquid out of the vegetables and chop. Add to the squid and heat through with the peeled and diced tomatoes and pinch of salt. Cook over a medium heat for twenty minutes. Remove the garlic cloves and serve the squid hot on a warmed serving dish. Alternatively, the whole dish could be cooked in an earthenware casserole and brought straight to the tables.

This is one of the most characteristic Florentine fish dishes, but Artusi, who was from the Romagna, clearly was not enthusiastic about it, grumbling that, "The Florentines in particular, are so keen on green vegetables that they put them in absolutely everything. Consequently they add chards to this dish, which is about as suitable as soup at Holy."

This recipe was reprinted with the gracious permission of The Art of Cookery: Traditional Florentine and Tuscan Recipes and Wines. The Art of Cookery: Traditional Florentine and Tuscan Recipes and Wines offers a wide variety of information about traditional Florentine and Tuscan cuisine, including a huge collection of fantastic recipes and basic information about this fascinating cuisine.

Related Products


Savoring Tuscany : Recipes and Reflections on Tuscan Cooking (The Savoring Series)Savoring Tuscany : Recipes and Reflections on Tuscan Cooking
by Lori De Mori
Part of the Savoring Series, which is one of my favorite series of books about Regional Cuisine, Savoring Tuscany is a beautiful book filled with sumptuous recipes and delectable writing about the cuisine and culture of Tuscany. As with all the books in the series, Savoring Tuscany is put together beautifully and all of the recipes are well written and presented. The recipes that we tested were all superb and the book is an excellent source for fans of Tuscan cuisine.