Seppie in Inzimino

... submitted by rcoen

This is a traditionally Tuscan way of cooking cuttlefish of all sizes; you
can also use octopus. The
red pepper, which is optional, is typical of Livorno. To serve four as a
main course, or 6-8 as a second
course you will need:
1 1/2 - 2 pounds fresh or frozen cuttlefish (the latter should be thawed)
2 pounds fresh spinach or 2 packed cups thawed frozen spinach
1 small onion, minced
2 tablespoons minced parsley
A few leaves of minced basil, if you like it and it's in season
1/4 cup olive oil
1-2 dried red peppers, seeded (optional)
1 cup canned tomato pulp or canned plum tomatoes
Salt and pepper to taste

Clan the cuttlefish, wash them well, and chop them into bite-sized pieces.
Wash and coarsely chop the spinach, if you're using fresh spinach. Mince
the onion, set it aside, and mince the parsley and basil. Set the oil to
heat in a pot big enough to hold the spinach, and add the onion. When it's
turned translucent, add the parsley and basil and continue to sauté the
mixture for a minute longer. Add the spinach; if it's fresh, turn the
heat to high till it cooks down, stirring every minute or so. If using
frozen spinach, heat it through. In either case, add the fish once it
will fit in the pot, stir in the tomatoes and the red pepper, salt, and
pepper to taste, going easy on them because the sauce will be reduced
considerably. Simmer, keeping the pot partially covered and stirring every
now and then, till the fish is cooked and the sauce is thick. (Should you
use frozen spinach, you may need to add hot water to keep everything from
drying out). This will take about 40 minutes. Check seasoning, cook five
minutes more, and serve, with a side dish of salad, and bread. This is
substantial. If you forego the red pepper, it will go well with a rosato
ro a light red. If, on the other hand, you use red pepper, a Fiano from
Campania might be nice.

Another thing you might like is Philippe Poniatowski's baked royal dorade,
which is at the end of
my review of his wines, on
http://italianfood.miningco.com/libr...y/aa072997.htm.
The technique will work with any large (2 pound), flavorful fish.


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