How to make cuttlefish stuffed with Apulian squid with calamari, a recipe to be au gratin in the oven which includes, among the necessary ingredients, mussels, breadcrumbs, capers and anchovy fillets, with the addition of pecorino cheese.

Ingredients for 6 people

- 800 g of cuttlefish

- 200 whole mussels

- 300 g squid

- the crumb of 1 crumbled sandwich

- 3 finely chopped anchovy fillets

- 1/2 tablespoon of minced salted capers

- 3 spoonfuls of grated pecorino cheese

- 2 eggs

- 1 dl of extra-virgin olive oil

- salt and pepper

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How to prepare stuffed cuttlefish in the Apulian oven

Clean the cuttlefish and squid by removing the eyes, the ink blister and the bone.

Wash them thoroughly under running water, drain and dry them with a cloth, then detach the cuttlefish tentacles.

Brush and wash the mussels well, then put them in a pan with the lid on medium heat, to make them open.

Then remove the molluscs and finely chop them with the squid and the cuttlefish tentacles.

Strain the liquid of the mussels with gauze and pour it into a container, add the breadcrumbs, grated pecorino cheese, capers, chopped anchovy fillets, eggs and pepper.

Mix everything well with a wooden ladle, salt if necessary and, using a spoon, fill the cuttlefish with this mixture, without exaggerating because when cooking it tends to swell, then close the opening with a toothpick.

Grease the baking dish and arrange the cuttlefish, salt slightly, pepper and pour the oil over it.

Cook in a moderate heat oven and in a covered container for about half an hour.