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.
Fall Favorites
Get Fit!
Simple, But Good
Weeknight Dinners
Related Recipes
App Download
Recipe of the Day
Popular Cookbooks
Video of the Week
Current Recipe Search
