In Zimino is a Tuscan term that means cooked with greens; the greens often gain a certain zing from hot pepper, though Artusi doesn't call for it in this case (do feel free to add some). Also, a quick way to grill baccalà.
Prep Time: 30 minutes
Cook Time: 30 minutes
Ingredients:
- Baccalà
- Boiled spinach
- Onion, celery, carrot and parsley
- Olive oil
- Tomato Sauce
Preparation:
This is a recipe from Artusi, who often simply said what to do, listing the ingredients as he went along. In this case:"Mince all the standard herbs, in other words, a tablespoon each of onion, celery, and carrot, two teaspoons of parsley, and one of garlic, and sauté the mixture in oil. When the onion has lightly browned, add a pound and a half of baccalà, skinned, deboned and cut into pieces. Season the fish with pepper and salt (if necessary), sprinkle it with a few tablespoons of tomato sauce or some tomato paste diluted with water, and simmer it until done, about 20 minutes, turning it once.
You can eat the baccalà as it is with a side dish, and it will be excellent. However, a true zimino must be accompanied by a vegetable, either beet greens or spinach, which, after being boiled and drained (the volume should be about a packed cup), is reheated through with the sauce. Peas can be used as well."
Artusi also suggests grilling baccalà:
"Soak, skin, debone, and cut a pound and a half of baccalà into 4 pieces. Rub them with oil, pepper, and, if you like it, a few leaves of minced rosemary. Season it with oil, pepper, and, if you like it, a few sprigs of rosemary. Cook the fish over a hot grill, for about 10 minutes per inch of thickness, turning it carefully to keep from breaking it."
