Scampi in Zimino is based on the Tuscan “in Zimino” preparation. It is suitable for fish, meat and seafood as well as vegetables.
The basic Italian ingredients are tomato, garlic and olive oil. In the “in Zimino” preparation, a main ingredient is combined with this base and a green leafy vegetable such as chard.
Conclusion
Instead of a saucepan, I used our small paella pan and added small pieces of lemon in the last 2 minutes. The result: sensationally delicious! I will also try this with fish and meat. Unfortunately, there was not even the smallest bit left over to make pasta with the sauce the next day.
Ingredients
400 g scampi
3 tomatoes
2 cloves of garlic
8 stalks of parsley
1 head of chard
1 chilli (peperoncino)
100 ml white wine
50 ml olive oil
Pepper and salt
If you get scampi with heads, you can let them stew in the broth together with the detached shells.
Slice the garlic thinly, cut the chilli into fine rings and quarter the tomatoes.
Heat the olive oil in a pot and add the garlic, chilli and tomatoes. Fry everything together over a high heat, then reduce the heat. Deglaze with white wine and simmer for approx. 45 min with the lid on. If necessary, top up with a little stock or white wine.
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Wash the chard and cut into strips approx. 2 cm wide.
Clean and gut the scampi and drain well after washing.
Shortly before the end (approx. 10 min), add the chard leaves, 5 min later the scampi.
Add the freshly chopped parsley at the end of the cooking time and season with salt and pepper.
Serve
Serve the scampi in zimino with toasted bread and a glass of white wine. If you have any of the sauce left over, you can use it to make a delicious pasta the next day. (If there is any left over, which I don’t think there will be (see above)).
Please send questions and suggestions to: wirtz@lecker-wirtz.de
Have a good time wielding the wooden spoon!
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