Fennel and Parmesan Stuffed Cuttlefish

3.5
Average: 3.5 (2 votes)
(2 votes)
Fennel and Parmesan Stuffed Cuttlefish

Fennel and Parmesan Stuffed Cuttlefish - Squid fans will love these copies with spicy filling!

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Health Score:
Health Score
10,0 / 10
Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
Calories:
260
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie260 kcal(12 %)
Protein20 g(20 %)
Fat12 g(10 %)
Carbohydrates18 g(12 %)
Sugar added0 g(0 %)
Roughage2.8 g(9 %)
Vitamin A0.2 mg(25 %)
Vitamin D1.6 μg(8 %)
Vitamin E3.5 mg(29 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.2 mg(18 %)
Niacin6.5 mg(54 %)
Vitamin B₆0.4 mg(29 %)
Folate68 μg(23 %)
Pantothenic acid1 mg(17 %)
Biotin14.3 μg(32 %)
Vitamin B₁₂4.6 μg(153 %)
Vitamin C27 mg(28 %)
Potassium712 mg(18 %)
Calcium152 mg(15 %)
Magnesium54 mg(18 %)
Iron2 mg(13 %)
Iodine26 μg(13 %)
Zinc1.5 mg(19 %)
Saturated fatty acids2.8 g
Uric acid128 mg
Cholesterol279 mg
Author of this recipe:

Ingredients

for
4
Ingredients
1
1 piece
Parmesan cheese (20 grams)
1 teaspoon
½ bunch
100 grams
1 teaspoon
dried Rosemary
1
8
Cuttlefish (About 320 grams)
1
Radicchio (About 150 grams)
3 tablespoons
50 milliliters
100 milliliters
100 milliliters
also:

Preparation steps

1.

Trim the fennel, remove the fronds and tough outer leaves and coarsely chop. Grate the Parmesan into a bowl, add the fennel and lemon juice and mix to combine.

2.

Rinse the parsley, shake dry and chop the leaves. Cut the white bread into small pieces and transfer to the bowl with the fennel. Add the parsley, rosemary and egg and mix well. Season with salt and pepper.

3.

Remove the beak and the inner sack from the cuttlefish. Peel off the skin and cut off the fins. Rinse the body and tentacles under cold water and pat dry. Coarsely chop the tentacles and add to the bowl of fennel for stuffing.

4.

Spoon the fennel stuffing into a pastry bag and pipe it into the into the cuttlefish. Close the top with toothpicks to secure. Separate the radicchio into leaves, rinse and spin dry.

5.

Heat 1 tablespoon olive oil in a pan. Add the stuffed cuttlefish and the radicchio and saute over high heat , turning the cuttlefish as they color, 4-5 minutes. Remove the radicchio, transfer to a plate and season with salt and pepper. Keep warm.

6.

Reduce the heat to medium. Add the white wine and stock and bring to a boil. Add the tomato juice, the remaining oil and 1 pinch of salt and stir to combine. Cook 1 minute.

7.

Remove the cuttlefish from the pan and bring the pan sauce to a boil. Divide th