Stuffed cuttlefish

Ingredients

1 kilo (2,2 lbs.) of small cuttlefish 

1 small salted anchovy 

hard bread 

capers 

2 eggs 

extra-virgin olive oil 

grated apulian pecorino 

cheese, parsley, garlic salt and pepper

Preparation: 

Prepare a mixture with the bread (dampend with milk), eggs, parsley, garlic, anchovy (washed and cleaned), cappers, salt, pepper and grated cheese (about 2 tbp) Fill the cuttlefish (after cleaning and removing skin and bone) with mixture, close with toothpicks or kitchen cord. Put some oil in a baking tin lay the cuttlefish in centre of pan and cook in a very hot oven. If desired you can substitute the cuttlefish with a large tattler, which according to some people is tastier, cut in slices and served with cooking juice and the mixture that comes out of the fish and gets crispy.

Recipe recipes italian apulia apulian food cuisine