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Stuffed Cuttlefish

4 Large Cuttlefish, f resh tomatoes, a little breadcrumb and the same of grated pecorino cheese, 2 cloves of garlic, a hand full of parsley, 1 Egg, Olive oil, Salt and pepper.

In a saucepan, gently fry one clove of garlic in some olive oil. Add the tomatoes. If they are small you can leave them whole, otherwise, chop them into pieces. Allow these to cook for approximately half an hour. If necessary, add some water or chicken stock, sufficient so that they will cover the Cuttlefish. Clean the cuttlefish well, making sure to not break the sack. Remove the outer skin. Cut off the tentacles and add them to the sauce. In a separate dish, prepare the stuffing. Beat the egg, which you have spiced with salt and pepper. Add some of the breadcrumbs and some of the cheese, then the chopped parsley and garlic. Mix well so that a paste is formed, perhaps adding a tablespoon of olive oil to soften it. Stuff the cuttlefish with the stuffing, making certain not to over fill them as they may break. Stitch them closed with a needle and cotton. Add the stuffed cuttlefish to the sauce and allow them to cook for a further 20 minutes. Before serving, remove the cotton stitches. If there is an abundance of sauce this may be used to dress either rice or potatoes.

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