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Stuffed cuttlefish

INGREDIENTI (per 4 persone):

  • 4 cuttlefish, medium-big
  • 200 g bread in water
  • 1 egg
  • 100 g pecorino cheese, grated
  • tomato sauce 1 L
  • EVO oil
  • chopped parsley
  • chopped garlic
  • chopped black olives
  • capers
  • pepper
  • salt

Wash and clean the cuttlefish, putting them to drain; cut the longer tentacles into small pieces, and add them to the soaked and squeezed bread, the egg, the pecorino cheese, the parsley and the minced garlic, the olives, the capers, the salt and the pepper. Mix the mixture with your hands until it is uniform. 

Fill the cuttlefish with the filling, without exaggerating to prevent them from “bursting” in the pan: the filling in fact will tend to swell during cooking.  Stop the head with a toothpick. In a pan with high sides we prepare a simple sauce with tomato sauce, garlic, Evo oil and salt. Place the cuttlefish in the sauce, which we will cook over a moderate flame for about 40-50 minutes, the time depends on the size of the cuttlefish. We recommend pricking the tentacles of the head to see if they are tender. If the filling is left over, we can add it to the sauce forming balls using 2 tablespoons: they will give the cuttlefish sauce body and flavor. Sometimes turn the cuttlefish to cook evenly.

At the end of cooking, we can use the sauce obtained to season the pasta, preferably fresh: orecchiette, tagliatelle or tagliolini are perfect with this tasty sauce.

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