Recipe Stuffed Cuttlefish with Cavolo Nero and Pine Nuts

MypinchofItaly

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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 approx. 1 hour

  • 4 medium-sized cleaned cuttlefish, fresh or frozen
  • Cavolo Nero, 100 g, blanched and shredded
  • 200 g stale breadcrumbs
  • 1 clove of garlic, chopped
  • 1 white onion, finely chopped
  • 1 egg
  • Toasted and minced pine nuts, 30 g
  • 600 g tomato sauce
  • EVOO – Extra Virgin Olive Oil, 1 tablespoon
  • salt and black pepper, to taste


Method

Soak the stale bread in a bowl with water and let it soften, wring it out very well, crumble it together with a clove of minced garlic, salt, pepper, toasted and coarsely chopped pine nuts, egg and blanched minced cavolo nero, mix well to get a compact mixture.

Tip: If the cuttlefish still have tentacles, chop them up and add them to the mixture.

Stuff each cuttlefish with the mixture, bring the edges together and seal with one or more toothpicks.

Heat a tablespoon of EVOO, fry the chopped onion, add stuffed cuttlefish and brown them all sides for a few mins.

Pour in the tomato sauce, salt and pepper to taste, stir and cover with a lid, simmering for about 1 hour.

Wait until the sauce has thickened and the cuttlefish are soft. Serve.
 
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MypinchofItaly

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I love the utter simplicity of the method yet complexity of tastes in this recipe. :okay:

And an hour is about right to cook this. Cuttlefish (or squid) are a lovely when long cooked.

Cooking on low heat and lid covered make a great work too. Sometimes the importance of lid is underrated, yet it makes a great difference.
The cooking time also depends on the size of cuttlefish, however about an hour is fine. And it became as soft as butter.
 
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