How to make stuffed cuttlefish in a pan, an easy recipe with the flavor of white wine and parsley, with final cooking based on vegetable broth.
Ingredients for 4 portions
- Grated Parmesan
- 2 cloves of garlic
- Parsley
- White wine
- 4 cuttlefish of about gr. 200 each
- 2 eggs
- Bread crumbs
- Vegetable broth
- Olive oil
- Salt and pepper
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Preparation of stuffed cuttlefish in a pan
Clean the cuttlefish leaving the caps whole, peeled and washed.
Cut the mustache, or tentacles, and chop it on the cutting board with garlic and parsley.
Put them in a bowl and mix them with 4 tablespoons of breadcrumbs, and 4 tablespoons of parmesan, eggs, salt and pepper.
With this well-kneaded dough, stuff the cuttlefish, then close the caps with numerous sticks.
In a saucepan, brown 8 finely chopped garlic and parsley in 8 tablespoons of oil, then add the cuttlefish as soon as they brown.
After a few minutes wet with a glass of white wine, let it evaporate and cook the cuttlefish with broth and other wine.
