That of Cuttlefish Stuffed Baked it’s a easy recipe to make a second seafood dish rich in taste. To prepare the filling that characterizes this dish, just mix a few simple ingredients: the result is a healthy dish And tasty that adapts to any occasion.
Ingrediants
- 8 medium cuttlefish already cleaned
- 100 g grated pecorino
- 100 g of bread crumbs
- 60 g of salted capers
- 2 eggs
- 1 clove of garlic
- ½ glass of dry white wine
- parsley
- extra virgin olive oil
- salt
- pepper
Like other cephalopods (squid, octopus, baby octopus …), cuttlefish are also molluscs versatile and simple to prepare. Like these Cuttlefish Stuffed Baked, a savory second dish from the easy recipe, to be added to the list with stewed cuttlefish, cuttlefish with ginger or cuttlefish au gratin.
They are prepared in a short time especially if you use cuttlefish already cleaned. Today it is easier and easier to find them ready to cook even in the supermarket. A convenience that allows you to save time valuable in preparation.
If, on the other hand, you have to take care of the cleaning yourself (which could prove to be an advantage because you can recover, and use for other recipes, the black bag and the eggs), rinse the cuttlefish under running water, then gently tear off the head. from the body so that by pulling this also the entrails are removed. Detach the bag with the black and the eggs, then separate the entrails, eyes and beak from the tentacles. Extract the bone from the body of the cuttlefish and remove the skin, then rinse the body and tentacles thoroughly under running water.
A’operation easier done than said and that is it within everyone’s reach, including those unfamiliar with the catch.
OTHER TASTY RECIPES: Cuttlefish in zimino, Cuttlefish with peas, Sea skewers
How to prepare: Stuffed cuttlefish in the oven
- Execution
- easy
- Preparation time
- 15 min
- Cooking time
-
30 min
- Portions
-
4
How to prepare: Stuffed cuttlefish in the oven
Start preparing the stuffed cuttlefish in the oven by cleaning the shellfish, if you haven’t bought them already cleaned. Then cut the tentacles into smaller pieces and mix them in a bowl with the eggs, the cheese, the desalted capers, the chopped breadcrumbs, the garlic clove and a few sprigs of chopped parsley according to your taste. Season with salt, pepper and oil and mix everything with your hands to obtain a homogeneous mixture.
Fill the cuttlefish with the prepared filling and close them with a toothpick or two to prevent the filling from escaping during cooking. As you fill them, arrange them, with the sealed side down, in an oiled pan.
Bake in a preheated oven at 200 ° C for 30 minutes. Halfway through cooking, season with salt and sprinkle with wine. Arrange the stuffed cuttlefish in the oven, sprinkle them with the sauce that will have formed and serve.
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