Stuffed Cuttlefish
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
moderate
Difficulty
Preparation:
20 min.
Preparation
ready in 1 hr 20 min.
Ready in
Ingredients
for
4
- Ingredients
- 32 ozs cleaned, whole Cuttlefish (or squid)
- 1 cup breadcrumbs
- ½ cup pecorino romano (grated)
- 2 eggs (lightly beaten)
- 2 cloves garlic cloves (peeled and minced)
- 2 Tbsps flat-leaf parsley (finely chopped)
- 1 small onion (finely chopped)
- 2 Tbsps milk
- 4 Tbsps extra virgin olive oil (divided)
- 6 large green olives (pitted and finely chopped)
- ½ cup dry white wine
- coarse salt (to taste)
- freshly ground Black pepper (to taste)
- 1 sprig rosemary
- 1 sprig thyme
Preparation steps
1.
Preheat oven to 375 degrees F.
2.
Set aside the 8 largest pieces of cleaned cuttlefish; coarsely chop the remaining pieces. In a medium bowl, combine the chopped cuttlefish, breadcrumbs, grated cheese, and eggs. Add the garlic, parsley and onion to the breadcrumb mixture, stirring to incorporate. Stir in the milk and 2 tablespoons of olive oil; mix in the chopped olives. Season with salt and pepper; mix well.
3.
Stuff the cuttlefish with the breadcrumb mixture. Securing the cuttlefish with a toothpick if necessary. Arrange the cuttlefish in a baking dish. Drizzle with remaining oil and wine. Season with salt, pepper, rosemary and thyme.
4.
Bake for about 50 to 60 minutes; turning cuttlefish once half way through the baking process. Let cool for several minutes prior to serving.
