Baked stuffed cuttlefish is a tasty second 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
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 by passing them several times under running water
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 clove of garlic, a bit of parsley, a tablespoon of oil, and mix carefully
Fill the sacs of the cuttlefish with this mixture (the filling should not be too much because during cooking it swells and can break the pouch that contains it) and sew the opening closed 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 distribute the chopped tentacles and remaining potatoes around it
Drizzle the preparation with the remaining oil, sprinkle it with the mixed breadcrumbs and pecorino, chopped parsley, salt, and pepper, and put it in the preheated oven at 170 degrees for about 30 minutes
Serve hot
Spoon
Cutting Board
Knife
Pan
Bowl
Store the 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) | 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 |
