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Recipe by eli_passion_food
Traditional recipe from Romagna
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 4: 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.
Step 2 of 4: Season the mixture with oil, salt and pepper, mixing with your hands (it should have the consistency of meatballs).
Step 3 of 4: Fill the cuttlefish with the stuffing and close them with toothpicks.
Step 4 of 4: 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.
In summary: Not suitable for vegans · Not suitable for vegetarians · To be checked for pescatarians · Lactose to be checked · Contains nickel · Allergens detected: Gluten, Eggs, Milk and dairy products, and Molluscs
In gray: not detectedDetected
| Average values | Per serving564 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 2,448 kJ585 kcal | 434 kJ104 kcal |
| Fat | 13.81 g | 2.45 g |
| of which saturated fatty acids | 5.98 g | 1.06 g |
| Carbohydrates | 24.97 g | 4.43 g |
| of which sugars | 1.8 g | 0.32 g |
| Fibre | 1.13 g | 0.2 g |
| Protein | 81.57 g | 14.47 g |
| Salt | 3.27 g | 0.58 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
