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Ingredients for 4 people
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- 1 3/4 pounds cuttlefish
- 1 cup breadcrumbs
- 4 tablespoons Pecorino cheese
- 2 eggs
- 1 clove garlic
- 1 tablespoon parsley chopped
- 1 3/4 ounce salt-packed capers
- 5 tablespoons extra virgin olive oil
- 1 cup white wine
- Salt and pepper to taste
Le Ricette
Stuffed Cuttlefish
di Academia Barilla
PREPARATION TIME
50 min
50 min
DIFFICULTY
Easy
Easy
TYPE
Main course
Main course
Tags
Ingredients for 4 people
1 3/4 pounds cuttlefish
1 cup breadcrumbs
4 tablespoons Pecorino cheese
2 eggs
1 clove garlic
1 tablespoon parsley chopped
1 3/4 ounce salt-packed capers
5 tablespoons extra virgin olive oil
1 cup white wine
Salt and pepper to taste
Ingredients
Preparation 20 minutes preparation + 30 minutes cooking
Carefully clean cuttlefish without tearing the mantle. Remove cuttle, ink sac, innards, skin and eyes. Rinse very well under running water and set aside to dry.
Prepare the filling: with a knife, chop tentacles, peeled garlic, parsley and capers (previously rinsed under running water). In a bowl, beat eggs with Pecorino, salt and pepper. Add breadcrumbs and chopped mixture and combine well.
Stuff cuttlefish with the filling and close with a toothpick. Arrange cuttlefish in a baking dish lined with parchment paper and oiled. Add wine and cook in a preheated 400°F oven for about 30 minutes until a golden crust is formed. Set aside for a few minutes before serving.
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