Stuffed Spicy Cuttlefish
calories: low
category: second
cost: medium
difficulty: medium
preparation time: 150
Ingredients
Cuttlefish 1 kilo
Parsley a sprig
Capers a handful
Fillets of Anchovies 6
Bread crumbs 2 spoonfuls
Extra-virgin olive oil 6 spoonfuls
Garlic 2 cloves
White wine 1 glass
Salt to taste
Pepper to taste
Broth to taste
See our
Wine Tips
for your meals
Parsley a sprig
Capers a handful
Fillets of Anchovies 6
Bread crumbs 2 spoonfuls
Extra-virgin olive oil 6 spoonfuls
Garlic 2 cloves
White wine 1 glass
Salt to taste
Pepper to taste
Broth to taste
See our
Wine Tips
for your meals
Preparation Clean the cuttlefish and remove the tentacles from their seats. Remove the intestine and the hard parts and be careful not to break the ink sacs. Then wash them well. Dice the parsley, capers, fillets of anchovies and a few tentacles finely. Put them all into a bowl and mix them with a few spoonfuls of breadcrumbs and add enough oil to make a dense mixture.
Fill the cuttlefish with the mixture and close the opening with a toothpick (inserted as though it were a pin) or sew it with a large needle and colourless thread. Put a large pan on the fire and sauté two cloves of garlic in a few spoonfuls of oil. Add the cuttlefish to the pan and brown at a low heat for 10 minutes. Pour a glass of wine on the cuttlefish and add salt and pepper.
Let the wine evaporate then add two ladles of broth. Cover the pan and let the cuttlefish cook for an hour and 20 minutes adding, if required, a little broth. Serve straight away spreading the chopped up parsley over the top if desired. The Chef's tips Trebbiano d'Abruzzo is an11 to 13° dry white wine to be served at 10 to 12°C Curiosity efish are very popular in Italy especially along the coast and can be cooked with pasta, rice, grilled and filled
Fill the cuttlefish with the mixture and close the opening with a toothpick (inserted as though it were a pin) or sew it with a large needle and colourless thread. Put a large pan on the fire and sauté two cloves of garlic in a few spoonfuls of oil. Add the cuttlefish to the pan and brown at a low heat for 10 minutes. Pour a glass of wine on the cuttlefish and add salt and pepper.
Let the wine evaporate then add two ladles of broth. Cover the pan and let the cuttlefish cook for an hour and 20 minutes adding, if required, a little broth. Serve straight away spreading the chopped up parsley over the top if desired.
