Prepare the filling by combining: - the cuttlefish tentacles, chopped small; - the eggs; - the pecorino and breadcrumbs; - the capers, garlic, and parsley finely chopped.
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 bake in a preheated oven at 200 degrees for 30 minutes. Halfway through cooking, add the white wine.
It's better to have the cuttlefish cleaned directly by the fishmonger!
Italia, Emilia Romagna
| Energy (kcal) | 183.56 |
| Carbohydrates (g) | 13.91 |
| of which Sugars (g) | 1.2 |
| Fat (g) | 9.1 |
| of which Saturates (g) | 4.2 |
| Protein (g) | 11.56 |
| Fiber (g) | 1.62 |
| Sale (g) | 0.69 |
