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Seppie in Inzimino -- Tuscan Cuttlefish with greens

1 1/2 - 2 pounds fresh or frozen cuttlefish
2 pounds fresh spinach or 2 packed cups thawed frozen spinach
1 small onion, minced
2 tablespoons minced parsley
few leaves of minced fresh basil
1/4 cup olive oil
1-2 dried red peppers, seeded (optional)
1 cup canned tomato pulp or canned plum tomatoes
Salt and pepper to taste

Clean the cuttlefish, wash them well, and chop them into bite-sized
pieces. Wash and coarsely chop the spinach, if you're using fresh
spinach. Mince the onion, set it aside, and mince the parsley and

Set the oil to heat in a pot big enough to hold the spinach, and
add the onion. When it's turned translucent, add the parsley and
basil and continue to saute the mixture for a minute longer. Add
the spinach; if it's fresh, turn the heat to high till it cooks
down, stirring every minute or so. If using frozen spinach, heat
it through. In either case, add the fish once it will fit in the
pot, stir in the tomatoes and the red pepper, salt, and pepper to
taste, going easy on them because the sauce will be reduced
considerably. Simmer, keeping the pot partially covered and stirring
every now and then, till the fish is cooked and the sauce is thick.
(Should you use frozen spinach, you may need to add hot water to
keep everything from drying out). This will take about 40 minutes.
Check seasoning, cook five minutes more, and serve, with a side
dish of salad, and bread.


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