Baked Stuffed Cuttlefish

Baked stuffed cuttlefish is a flavorful dish that combines the flavors of the sea with those of the land. Here is the recipe to prepare this delicious dish.

Ingredients

• 4 medium-sized cuttlefish, cleaned
• 150 g of bread crumbs
• 100 ml of milk
• 1 egg
• 2 cloves of garlic
• Chopped parsley, to taste
• 50 g of grated Parmesan cheese
• Salt and pepper, to taste
• Extra virgin olive oil, to taste
• 50 g of pitted green olives
• 20 g of salted capers, rinsed
• 400 g of tomato pulp or peeled tomatoes

Preparation

1. Preheat the oven to 180 °C.
2. Begin by soaking the bread crumbs in milk for a few minutes until they soften.
3. Meanwhile, in a bowl, mix the egg with finely chopped garlic and parsley, the Parmesan, chopped olives, capers, and a pinch of salt and pepper. Squeeze the bread crumbs and add them to the mixture.
4. Fill the cavities of the cuttlefish with the bread mixture, making sure not to overfill them to avoid breaking during cooking. Close the opening of the cuttlefish with toothpicks.
5. In a baking dish, pour a drizzle of olive oil and arrange the stuffed cuttlefish. Add the tomato pulp around the cuttlefish, a pinch of salt, and a drizzle of oil.
6. Bake in the oven for about 30-40 minutes, until the cuttlefish are golden and tender.
7. Serve hot, perhaps with a sprinkling of fresh parsley to garnish.

Curiosity

Cuttlefish are highly appreciated in Mediterranean cuisine for their tender and tasty meat. This dish reflects the tradition of cooking “stuffed” fish, a practice widespread in many Italian regions, each with its particular local interpretation of the stuffing ingredients. If fresh cuttlefish are not available, frozen ones can also be used, taking care to completely defrost them before use.