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Alessi cuisine
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Inzimino, florentine style, with cuttlefish
and "snakes"(Inzimino alla fiorentina di seppie e serpenti)
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- 600 grams of cuttlefish already cleaned and cut in pieces
- 1 Kilogram of French beans (the type so called S. Anna, they look
like snakes) trimmed and cut in three parts
- a chopped mixture composed by:
4 garlic cloves
a small bunch of parsley
3 hot chili peppers
8 spoons of oil
300 grams of ripe tomatoes
a glass of white wine
salt
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Take a quite large pan with a thick bottom and with a lid
of good seal and brown over a blazing flame the cuttlefish together with
the chopped herbs for 4-5 minutes, continuously turning in order anything
will attach on the bottom of the pan. When the garlic will have a light
brown colour and will not give off any smell, bathe with the wine and, always
over a blazing flame, let evaporate: it will take 3-4 minutes. Now add the
tomato that you have previously mushed in a blender (it should be like a
purée), turn and mix very well, salt and boil once again; you should
cook this stuff for few minutes (2-3), at this time add in the pan the French
beans. Turn and boil once again, then adjust the heat for a very slow cooking,
cover very well and cook, at least, for 30 minutes or until the beans will
be very tender.
At this time taste and add, if necessary, some more salt, remove the lid
from the pan, continue to turn (very often) and cook for 9-10 minutes more
over a medium blazing flame, then switch off the fire and serve. |
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