Baked stuffed cuttlefish is a delicious main course made with cuttlefish and potatoes, enriched with parsley, pecorino cheese, breadcrumbs and other ingredients. The tender texture of the cuttlefish beautifully combines 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 too
Carefully clean the cuttlefish separating the sacs from the tentacles without breaking them and wash them well under running water several times
Break the egg into a bowl, season with salt and pepper and beat it well; then add half of the breadcrumbs and pecorino, the garlic clove and some parsley, a tablespoon of oil and mix carefully
Stuff the sacs of the cuttlefish with this mixture (the stuffing shouldn’t be too much because during cooking it swells and could break the bag containing it) and sew the opening with kitchen twine
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 spread the broken tentacles and the remaining potatoes around
Drizzle the preparation with the remaining oil, sprinkle with the mixed breadcrumbs and pecorino, chopped parsley, salt and pepper, and put it in a preheated oven at 170 degrees for about 30 minutes
Serve hot
Spoon
Cutting Board
Knife
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Bowl
Store baked stuffed cuttlefish in the refrigerator for up to 2 days.
Baked stuffed cuttlefish is a traditional dish from Italian cuisine, particularly widespread in large seaside cities like Naples.
Italy
| 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 |
