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Squid and Chickpeas in Tomato Broth: Calamari e Ceci "in Zimino"
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2 cups cooked chickpeas
20 slices sweet soppressata
1/2 cup raisins
3 cups clam juice
8 plum tomatoes, roasted in a 400 degree F oven for 30 minutes and halved
1 cup basic tomato sauce, recipe follows
3/4 pound calamari (squid)
36 mussels, scrubbed and debearded
1 bunch mint leaves, torn
1/4 cup sliced fresh scallions
2 cups fresh spinach
Salt and pepper, to tasteIn a large saucepot, combine the chickpeas, sopressata, raisins, clam juice, tomatoes and tomato sauce and simmer until reduced by half. Season well with salt and pepper and add the calamari and mussels and simmer the seafood slowly until just cooked through. Stir in the mint leaves, scallions and spinach, cook 3 minutes, then serve in warmed soup bowls.Basic Tomato Sauce:
1/4 cup extra virgin olive oil
1 Spanish onion, chopped in 1/4 inch dice
4 garlic cloves, peeled and thinly sliced
3 tablespoons chopped fresh thyme leaves, or 1 tablespoon dried
1/2 medium carrot, finely shredded
2 (28-ounce) cans peeled whole tomatoes, crushed by hand and juices reserved
Salt, to tasteIn a 3-quart saucepan, heat the olive oil over medium heat. Add the onion and garlic and cook until soft and light golden brown, about 8 to 10 minutes. Add the thyme and carrot and cook 5 minutes more, until the carrot is quite soft. Add the tomatoes and juice and bring to a boil, stirring often. Lower the heat and simmer for 30 minutes until as thick as hot cereal. Season with salt and serve. This sauce holds 1 week in the refrigerator or up to 6 months in the freezer.
Yield: 4 cups
Other Recipes from this Episode
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