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.