Baked Stuffed Cuttlefish

Name: Baked Stuffed Cuttlefish
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4
Cuisine: Italia
Ingredients: 4 Large Cuttlefish; 800 G Potatoes; 1 Bunch Parsley; 3 Tablespoons Pecorino Cheese; 3 Tablespoons Breadcrumbs; 1 Egg; 1 Clove Garlic; 5 Tablespoons Extra Virgin Olive Oil; to taste Salt; to taste Pepper

@tuduu

Category: Main courses

Baked stuffed cuttlefish is a delicious main course made with cuttlefish and potatoes, enriched with parsley, pecorino cheese, breadcrumbs, and other ingredients. The soft texture of the cuttlefish perfectly combines with the crunchiness of the breadcrumbs and the intense flavor of the cheese. An irresistible dish to serve during a special dinner.

Difficulty: Medium

Cooking time: 40 minCooking: 40 min

Preparation time: 20 minPreparation: 20 min

Country: Italia

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Ingredients

No. Servings

Large cuttlefish4
Potatoes800G
Parsley1Bunch
Pecorino cheese3Tablespoons
Breadcrumbs3Tablespoons
Egg1
Garlic1Clove
Extra virgin olive oil5Tablespoons
Saltto taste
Pepperto taste

Preparation Ingredients Suggestions General Information Analysis Macronutrients

Preparation

STEP 1 OF 7
Clean the parsley, wash it, and chop it; peel the garlic and chop it as well
STEP 2 OF 7
Carefully clean the cuttlefish, separating the pouches from the tentacles without breaking them, and wash them thoroughly by rinsing them several times under running water
STEP 3 OF 7
Crack the egg into a bowl, season it with salt and pepper, and beat it well; then add half of the breadcrumbs and pecorino, the garlic clove, some parsley, a tablespoon of oil, and mix carefully
STEP 4 OF 7
Fill the cuttlefish pouches with this mixture (the filling should not be too much because it expands during cooking and can burst the pouch that contains it) and sew the opening with kitchen thread
STEP 5 OF 7
Peel the potatoes, wash them, and slice them; place half in a baking dish with a little salted water, lay the stuffed cuttlefish on top, and distribute the chopped tentacles and remaining potatoes around them
STEP 6 OF 7
Drizzle the preparation with the remaining oil, sprinkle with mixed breadcrumbs and pecorino, chopped parsley, salt, and pepper, and place in a preheated oven at 170 degrees for about 30 minutes
STEP 7 OF 7
Serve hot

Suggestions

Spoon
Cutting Board
Knife
Pan
Bowl

General Information

Storage notes

Store the baked stuffed cuttlefish in the refrigerator for up to 2 days.

More information

Baked stuffed cuttlefish is a traditional dish of Italian cuisine, particularly popular in large coastal cities like Naples.

Origin

Italia

Analysis

Attention

The data represented here, limited to certain specificities, are the result of an analysis carried out using Tuduu's proprietary algorithms. As such, they may contain errors and/or inaccuracies, therefore users are always requested to verify their correctness. If anomalies are detected, please contact us at info@tuduu.it

Lifestyles

Intolerances and allergies

Macronutrients (100 gr)

Attention

The data represented here are the result of an analysis carried out using Tuduu's proprietary algorithms, based on the database provided by IEO. As such, they may contain errors and/or inaccuracies, so users are always requested to verify their correctness. If anomalies are detected, please contact us at info@tuduu.it

Energy (kcal)	129.1
Carbohydrates (g)	12.56
of which Sugars (g)	0.59
Fat (g)	5.9
of which Saturates (g)	1.33
Protein (g)	6.7
Fiber (g)	1.04
Sale (g)	0.12

Proteins
6.7g·26%
Carbohydrates
12.56g·48%
Fats
5.9g·23%
Fibers
1.04g·4%