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Stuffed Cuttlefish

di Academia Barilla

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Stuffed Cuttlefish
50 minutes


Main course

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

Preparation 20 minutes preparation + 30 minutes cooking
1. Carefully clean cuttlefish without tearing the mantle

2. Remove cuttle, ink sac, innards, skin and eyes

3. Rinse very well under running water and set aside to dry

4. Prepare the filling: with a knife, chop tentacles, peeled garlic, parsley and capers (previously rinsed under running water)

5. In a bowl, beat eggs with Pecorino, salt and pepper

6. Add breadcrumbs and chopped mixture and combine well

7. Stuff cuttlefish with the filling and close with a toothpick

8. Arrange cuttlefish in a baking dish lined with parchment paper and oiled

9. Add wine and cook in a preheated 400°F oven for about 30 minutes until a golden crust is formed

10. Set aside for a few minutes before serving