Baked Stuffed Cuttlefish With Fish Filling Recipe – Seppie Ripiene al Forno
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour, 5 minutes
Ingredients:
- 8 medium-sized cuttlefish cleaned and boned (the bodies should be about 6 inches. 15 cm long)
- 1/2 pound baby octopus or squid, cleaned
- 1/2 pound shelled mussels
- 1 clove garlic, peeled and crushed
- 1 tablespoon salted capers, rinsed
- A medium-sized roll, crumbled
- 1/3 cup freshly grated pecorino Romano
- An egg, lightly beaten
- 2/5 cup (100 ml) dry white wine
- Olive oil
- Salt and pepper to taste
- Wooden toothpicks
Preparation:
Heat a tablespoon of olive oil in a skillet and cook the mussels for a 3-5 minutes with the garlic. Remove them from the flame, and set your oven to 360 F (180 C).
Chop the tentacles from the cuttlefish and the baby octopus and put them in a bowl. Chop the capers too, and add them to the bowl, together with the mussels, crumbled bread, grated cheese, and beaten egg. Mix well and season to taste with salt and pepper. Stuff the cuttlefish with the mixture, and skewer the openings shut with toothpicks.
Put the stuffed cuttlefish in a baking pan, sprinkle the wine over them, drizzle a little olive oil over them too, season them lightly with salt and pepper, and cover the pan with aluminum foil. Bake the fish for about 40 minutes.
Yield: 4 servings stuffed cuttlefish.