Stuffed squid (2) (Seppie Ripiene (2))
Instructions
Clean cuttlefish by removing them, wash them well inside bleb, dry them and then remove the tentacoletti and private eye head.
Chop the head and tentacles very finely, add a handful of parsley, anchovies, the garlic, a pinch of chilli and continue to chop.
Season the mixture with olive oil, salt and pepper and put into every two cuttlefish fillets of tomato, a spoonful of uncooked rice and chopped.
Add a tablespoon of olive oil and close the opening with colourless thread.
Align the cuttlefish in an ovenproof dish, sprinkle with salt and drizzle with olive oil.
Sprinkle evenly with the breadcrumbs and cook for an hour in a preheated oven at 160 degrees and then serve with cooking by eliminating the colorless.
Ingredients and dosing for 4 persons
- 4 cuttlefish 250 g each
- 2 tomatoes
- 4 tablespoons of rice
- 2 salted anchovies
- 1 handful of parsley
- 1 clove of garlic
- 1 pinch of chili
- 1 glass of olive oil
- Breadcrumbs
- Salt
- Pepper