Baked stuffed cuttlefish is a tasty main course made with cuttlefish and potatoes, enriched with parsley, pecorino cheese, breadcrumbs and other ingredients. The soft texture of the cuttlefish combines perfectly with the crunchiness of the breadcrumbs and the intense flavor of the cheese. An irresistible dish to serve during a special dinner
Clean the parsley, wash it and chop it; peel the garlic and chop it as well
Clean the cuttlefish carefully, separating the pouches from the tentacles without breaking them, and wash them well by rinsing them several times under running water
Crack the egg into a bowl, season with salt and pepper and beat it well; then add the breadcrumbs, pecorino cheese, the garlic clove and some of the parsley, a tablespoon of oil and mix carefully
Fill the cuttlefish pouches with this mixture (the filling must not be too much because during cooking it will swell and may break the pouch that contains it) and sew the opening closed with kitchen twine
Peel the potatoes, wash them and cut them into slices; place half of them in a baking tray with a little salted water, arrange the stuffed cuttlefish on top and add the remaining potatoes
Drizzle the preparation with the remaining oil, sprinkle with chopped parsley, salt and pepper, and place in the already hot oven at 170 degrees for about 30 minutes
Serve piping hot
Spoon
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Bowl
Store the baked stuffed cuttlefish in the refrigerator for up to 2 days
Baked stuffed cuttlefish is a traditional dish of Italian cuisine, especially common in large seaside cities such as Naples
Italia
| Energy (kcal) | 92.23 |
| Carbohydrates (g) | 11.46 |
| of which Sugars (g) | 0.63 |
| Fat (g) | 1.77 |
| of which Saturates (g) | 0.72 |
| Protein (g) | 7.87 |
| Fiber (g) | 0.93 |
| Sale (g) | 0.12 |
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