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Stuffed Cuttlefish - {Seppie Ripiene} Recipe - Cooking Index

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Stuffed Cuttlefish - {Seppie Ripiene}

Type: Fish
Courses: Main Course
Serves: 4 people

Recipe Ingredients

3 lbs 1362g / 48ozWhole cuttlefish or squid of even size - the 8 largest
  Pieces set aside and the remainder
  Cleaned and coarsely chopped
2 cups 292g / 10ozFreshly-grated bread crumbs
2   Eggs - lightly beaten
3   Garlic cloves
1   Onion - finely chopped (small)
1/3 cup 13g / 0.5ozFinely-chopped flat-leaf parsley - plus
3 tablespoons 45mlFinely-chopped flat-leaf parsley
2 tablespoons 30mlMilk - (to 3)
6 tablespoons 90mlExtra-virgin olive oil
  Salt - to taste
  Freshly-ground black pepper - to taste
1/2 cup 73g / 2.6ozFreshly-grated caciocavallo cheese
  = (or pecorino or Parmigiano-Reggiano)
8   Green olives - pitted, and (large)
  Coarsely chopped
2   Drained canned plum tomatoes - (to 3) - chopped
1/2 cup 118mlDry white wine - more if necessary
  Lemon wedges - for serving

Recipe Instructions

In a medium bowl, combine the chopped cuttlefish with bread crumbs and eggs. Chop two of the garlic cloves with the onion and add 1/3 cup parsley and add to bread crumbs. Stir in the milk and 3 tablespoons oil and mix together briefly. Add salt and pepper, cheese, olives, and tomatoes. Using your hands, mix well, and stuff each of the whole cuttlefish loosely with the mixture.

Finely chop the remaining clove of garlic and mix with the remaining 3 tablespoons parsley. In a pan large enough to hold the cuttlefish in one layer, heat remaining 3 tablespoons olive oil over medium heat and add finely chopped garlic and parsley.

When aromatics begin to sizzle, arrange stuffed cuttlefish in the frying pan, open-side down. Brown for about 3 to 4 minutes, then carefully turn, and brown on the other side.

When brown on both sides, add white wine to the pan, reduce the heat to a gentle simmer and cook, uncovered, for about 30 minutes, or until cuttlefish are tender. If the pan starts to look dry, add more wine.

Serve immediately with lemon wedges, if desired, and the small amount of sauce left in the pan spooned over the liquid.

This recipe yields 4 to 8 servings.

Source:
MOLTO MARIO with Mario Batali - (Show # MB-2E01) - from the TV FOOD NETWORK

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