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The platform was created to promote and make Italian food Made in Italy more accessible. We select e-commerce food sellers with coherent catalogs and transparent information. Each product is linked to an identifiable seller and a complete information sheet: we want buying here to mean buying with confidence.
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Prepare the filling by combining: - the baby cuttlefish tentacles, cut into small pieces; - the eggs; - the pecorino and breadcrumbs; - the capers, garlic and finely chopped parsley.
Season the mixture with oil, salt and pepper, mixing with your hands (it should have the consistency of meatballs).
Fill the cuttlefish with the stuffing and close them with toothpicks.
Place in an oiled baking dish and cook in a preheated oven at 200 degrees for 30 minutes. Halfway through cooking add the white wine.
It is better to have the cuttlefish cleaned directly by the fishmonger!
Italia, Emilia Romagna
| Energy (kcal) | 150.45 |
| Carbohydrates (g) | 10.15 |
| of which Sugars (g) | 0.82 |
| Fat (g) | 5.13 |
| of which Saturates (g) | 2.62 |
| Protein (g) | 13.47 |
| Fiber (g) | 0.52 |
| Sale (g) | 0.84 |
