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  • 1 kg of small cuttlefishes
  • 1 salted anchovy
  • stalebread
  • capers
  • 2 eggs
  • pecorino from Puglia
  • extra- virgin olive oil
  • persley, garlic, salt, pepper

Prepare a daugh of net stale bread seasoned with 2 eggs, persley, garlic, one salted anchowy washed and deprived of the bone, some capers, salt, pepper, and a generous portion of grated pecorino from Puglia.

Fill the cuttlefishes (deprived of the skin and the internal bone and after that washed them) with the mixture. Closing well the noth with the toothpicks or cooking thread.

Recipe recipes italian apulia apulian food cuisine


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