Skip to content

Robert St. John

Restaurateur, author, enthusiastic traveler, & world-class eater.

Enzo’s Izimino

My friend and master olive oil producer and winemaker, Enzo Corti, loves this dish. His wife Annagloria made it for dinner one night as Wyatt, my wife Jill, and our friend, David joined them in their beautiful Tuscan villa for dinner. This is the real deal when it comes to eating squid in the Italian region of Tuscany. It’s probably Sicilian in origin, but perfect for Tuscan locals. My children prefer the fried version, but this is a more healthful, authentic preparation.

Ingredients

¼ cup Extra virgin olive oil
1 ¼ tsp Crushed red pepper
1 Tbl Garlic, minced
2 Tbl Italian flat leaf parsley, chopped
1 Tbl + ½ tsp Kosher salt
2 ½ lbs. Calamari, tentacles and sliced tubes
1 each – 28 oz. can whole peeled tomatoes
2 cups Shrimp stock (see recipe)
2 bunches Swiss chard, stems removed and rough chopped
5 oz. Fresh spinach, stems removed and rough chopped

Instructions

In a 2 quart sauce pan, heat the oil over medium and sweat the garlic and the crushed red pepper for 2 minutes. Add the calamari, salt and parsley and continue cooking over medium heat until any excess liquid from the calamari has evaporated, about 6-8 minutes. Reduce the heat to low. Add the canned tomatoes, including the juice, and cook for 10 minutes, stirring occasionally.

Increase the heat to medium-high. Add the shrimp stock and bring to a simmer. Add the Swiss chard and the spinach, reduce the heat to low. Cover and continue cooking for 30-45 minutes, stirring occasionally. Do not let all the stock evaporate. There should be about ½ cup of liquid left.

Recent Recipes

Braised Beef Short Ribs with Smoked Gouda Grits

I am a huge fan of short rib entrees. They work especially well for large dinners as the doneness is all the same and no one has to worry about who prefers rare and who prefers medium. Plus, the bone acts as a conductor of heat, keeping it warm for longer. Smoked gouda adds depth and creaminess to grits. This version was created by Chef Nevil Barr, New South Restaurant Group’s Chief Culinary Officer. It’s made an appearance on the Crescent City Grill menu and we often use it for catering large groups (if multiplying the recipe for large groups, go easy on the salt and Creole seasoning, you can always add more at the end).

Read more

Banana Nut French Toast

Start your morning off right with this indulgent Banana Nut French Toast recipe — a delicious twist on a breakfast classic. Made with thick slices of bread soaked in a creamy cinnamon-vanilla custard, then topped with caramelized bananas and crunchy toasted pecans, this easy French toast is the perfect way to bring warmth and flavor to your table.

Read more

Apple French Toast

French toast has been a favorite since childhood—probably one of the first things I could make on my own. Pancakes were my grandmother Muz’s domain, but French toast was all mine. King’s Hawaiian Bread is always a solid choice, but if you can find a bakery that makes fresh brioche or sweet sourdough, grab it. Never been shy about my love for apples, especially Honey Crisp and Fuji. Apple pie’s always been my go-to, but this recipe takes the best part of apple pie and turns it into breakfast.

Read more