Here is a tasty idea to cook stuffed cuttlefish, and offer a light but substantial second course. Cuttlefish are molluscs formed by tentacles at one end, and an internal shell (known as cuttlefish bone). We also find them already cleaned both fresh and frozen. We can prepare many dishes with this type of fish, and for sure we will also gain health. In fact, cuttlefish are comparable in nutritional properties to lean fish, as they are low in fat, and are also rich in vitamins, proteins and fibers, making them easily digestible. Let’s then prepare the stuffed cuttlefish. Simple recipe, valid as an appetizer or second course, requires a single trick on cooking. Cuttlefish are in fact a rather meaty mollusc, and therefore in order not to have a rubbery consistency we must respect the right times. We will prepare the filling using the classic ingredients we have in the fridge. I’m talking about eggs, breadcrumbs or stale bread, garlic and parsley. We embellish everything with a drop of white wine to go to bake in the oven. The aroma of the wine will give greater taste and aroma to our cuttlefish. We can vary the filling to our liking, adding onion, oregano or olives.

Preparazzjoni

1

We remove the tentacles from the cuttlefish and rinse them under water.

2

Prepare the filling by combining the parsley breadcrumbs, garlic, parmesan and capers, previously chopped. We add an egg, and we emulsify everything. Let’s flavor with salt and pepper.

3

With a teaspoon we go to fill the cuttlefish with our stuffing, and close with a toothpick.

4

We arrange our cuttlefish in a baking dish, sprinkle the surface with a sprinkling of breadcrumbs and parmesan, a drizzle of oil. At the bottom of the pan pour a finger of water and a teaspoon of white wine. We bake at 200 ° C for 30 minutes in a preheated static oven. We check cooking from time to time, depending on the size of the cuttlefish the time may vary slightly. We can check the consistency of the cuttlefish with a toothpick to understand when it is cooked. Generally when the surface is golden and soft, the dish is ready.

5

We serve hot, accompanied with a side of vegetables, like a fresh tomato salad.

kurżità:

Cuttlefish are also famous for cuttlefish ink. This is the ink contained in a bag, used by these molluscs as a defense weapon. In the kitchen, black becomes a natural coloring, to give originality and a sea flavor to various dishes, such as fresh pasta and risotto.