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.