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Stuffed and gratinated cuttlefish

17/11/2023

Stuffed and gratinated cuttlefish is a very tasty surf and turf dish, typical of Italian cuisine. It is a rich and complete dish, where the flavor of the sea met by the delicate touch of the gratin creates a delicious contrast of flavors and textures. Here is the recipe.

Ingredients

  • 4 large cuttlefish, cleaned
  • 200 g of stale bread
  • 100 ml of milk
  • 2 cloves of garlic
  • Chopped parsley, to taste
  • 1 egg
  • 50 g of grated Parmesan cheese
  • Salt and pepper, to taste
  • Extra virgin olive oil, as needed
  • 100 g of cherry tomatoes
  • 50 g of pine nuts (optional)
  • Grated lemon zest (optional)
  • A sprig of basil (for garnish)

Preparation

  1. Start by soaking the stale bread in milk to soften it.
  2. Finely chop the garlic and parsley and place them in a bowl.
  3. Squeeze the stale bread from the milk and combine it with the garlic and parsley mixture. Add the egg, grated Parmesan, salt, pepper, and if you like, a pinch of grated lemon zest for a fresh touch. Mix well to obtain a homogeneous filling.
  4. Stuff the cuttlefish cavities with this filling, being careful not to overfill them to prevent bursting during cooking. Seal the openings with toothpicks.
  5. In a large enough pan, heat a drizzle of extra virgin olive oil and add the stuffed cuttlefish. Brown them on all sides, then add the cherry tomatoes cut in half, the pine nuts, and a pinch of salt.
  6. Cover with a lid and cook over medium heat for about 20 minutes, checking the doneness of the cuttlefish with a toothpick. If necessary, add a little hot water during cooking.
  7. Prepare a baking tray lined with parchment paper and transfer the cuttlefish onto the tray. Dust them with a little grated Parmesan and place under the preheated grill of the oven to gratinate for a few minutes until golden brown.
  8. Serve the gratinated cuttlefish hot, garnished with fresh basil leaves.

Curiosity

Cuttlefish have very delicate meat that lends itself well to being stuffed. In Italy, this dish is considered quite elegant and is often prepared for special occasions or in fish restaurants. The gratin not only adds crispiness but also helps to seal the flavors inside the cuttlefish.