Tench in Zimino
Origin: Florence, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- tench (tinche)
- onion
- garlic
- parsley
- celery
- carrot
- olive oil
- salt
- pepper
- tomato sauce or preserve
- chard or spinach
- peas
Instructions
- Cook a battutino of onion, garlic, parsley, celery and carrot in oil; add the chopped tench heads, salt and pepper, and tomato, then strain the sauce and reserve it.
- Clean and trim the whole tench and set them over the fire in sizzling oil with salt and pepper.
- Finish with the reserved sauce added gradually.
- For true zimino, add boiled chard or spinach (or peas) finished in the sauce. Salt cod in zimino is done the same way.