cuttlefish

A delicious combination for these stuffed cuttlefish, with a slightly bitter aftertaste given by the cavolo nero, aka Tuscan Kale, but also with a nutty taste given by the pine nuts, previously lightly toasted, chopped and then added to the mixture. Serve 4, Preparation 30 mins, Cooking...

Seppioline in Umido con Piselli e Salsa di Pomodoro, a very popular fish recipe in Italy, it can also become either an unique course if accompanied by slices of toasted bread or served with polenta or mash. Serves 4, Preparation 15 min, Cooking 15 – 20 min 700 g fresh baby cuttlefish...