How to prepare the stuffed cuttlefish in the pan, a simple recipe with few ingredients, a guide to cooking them, from cleaning the cuttlefish to cooking.
Ingredients for 4 people
- 4 cuttlefish of about 200 gr each
- 2 eggs
- Bread crumbs
- Grated Parmesan
- 2 cloves of garlic
- Parsley
- White wine
- Broth (also dice)
- Olive oil
- Salt and pepper
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How to prepare the cuttlefish stuffed in the 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.
