MypinchofItaly
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- Joined
- 17 Feb 2017
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- Milano, Italy
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Serves 4, Preparation time 15 mins, Cooking time 20 mins
- 4 cuttlefish medium-size
- 750 ml Tomato sauce or 6 ripe tomatoes medium sized
- a bunch of fresh parsley
- a handful of capers
- 1 white minced onion
- ground black pepper to taste
- Extra Virgin olive oil (Evoo) to taste
- an unpeeled clove of garlic
- stale bread for breadcrumbs – to taste
- salt to taste
- 5 fresh basil leaves
Wash cuttlefish, do not peel, open the belly and cut tentacles without throwing them because you will use for stuffing.
In a bowl put the breadcrumbs from stale bread, mince it with your hands and mix 2 tbsp Evoo, a generous sprinkled of ground black pepper, minced garlic, a pinch of salt, minced parsley, minced tentacles and capers.
Now place the filling in the belly of each cuttlefish, close them you can sew them with needle and thread or with toothpicks to prevent the filling from escaping during cooking.
In a large saucepan heat 2 tbsp of Evoo with the chopped onion, put the cuttlefish and brown them a few minutes taking care then turn them with a wooden spoon. Now add tomato sauce, a pinch of salt, fresh basil leaves and if necessary add a little water.
Cook over low heat for about 20 mins and turn them carefully. When the sauce has thickened, taste and switch off. Now serve up!
