Stuffed cuttlefish

• 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.

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