Circo's Recipe for Inzimino Di Calamari
Just as promised in our weekly dining newsletter, we bring you Chef Benny Bartolotta's recipe for Inzimino Di Calamari, one of Osteria del Circo's featured $6 Tuscan tapas available on the bar menu.
Yield: 4 servings
2 lbs calamari 1/2 lb black kale 1/2 Swiss chard 1 small onion, chopped 1 medium carrot, chopped 3 stalks celery, chopped 1 clove garlic, chopped 2 cups cooked chickpeas 2 tbsp tomato paste 2 stems rosemary, chopped 5 sprigs of rosemary (for garnish) 3/4 cup extra virgin olive oil 1 cup white wine salt and peperoncino, to taste 4 pieces crostino
Clean calamari and cut into 1/2 inch strips. Wash the Swiss chard and kale, and chop coarsely. In a large pot, bring 2 quarts of salted water to a boil, add the greens and cook until tender.
In a large sauté pan over medium heat, heat up half the oil and sauté the onion, carrot and celery for about 10 minutes. Add the garlic and sauté for another 2 minutes. Add the calamari, tossing gently, and sauté for 8 minutes. Add the white wine and reduce until completely evaporated. Finally, toss in the chickpeas, Swiss chard, kale, tomato paste and 6 cups of water. Bring to a boil, then reduce to a simmer. Cook for 20 minutes or until the calamari is tender, stirring intermittently.
Sprinkle the chopped rosemary into the mixture, and season with salt and peperoncino. Gently stir in the remaining olive oil and remove from heat. To plate this Tuscan specialty, simply place the crostino on the bottom of the dish and spoon the inzimino with all its juices over top. Drizzle with extra virgin olive oil and garnish with a sprig of rosemary. Buon appetito!
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