Stuffed cuttlefish with Pecorino cheese
- 2 lb cuttlefish
- 7 oz breadcrumbs
- 2 oz grated Pecorino cheese
- 2 eggs
- 1 clove of garlic
- 1 tablespoon parsley , chopped
- 2 oz salted capers
- ½ cup extra virgin olive oil
- 1 cup white wine
- salt and pepper to taste
Clean the cuttlefish, without tearing them in half. Remove the bone, the ink sack and the interiors, the skin and the eyes. Wash well under running water, the drip dry.
In the meantime, prepare the stuffing:
Finely chop the cuttlefish tentacles, peeled garlic, flat-leaf parsley and capers. Beat an egg in a plate with Parmigiano Reggiano, salt and pepper. Add the breadcrumbs and the previously chopped ingredients.
Mix well, then use this to stuff the cuttlefish and close with a toothpick.
Place the cuttlefish in a oil-greased and wine-doused baking dish and bake for about an hour at 200°C (400°F).
When done, let cool for a couple of minutes and then serve.
Stuffed cuttlefish were known and loved during the Roman ageto the point that a recipe for the dish appears in the most important culinary text from the time, De re coquinariaby Apicius, and more precisely in the 9th book.
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