Stuffed cuttlefish alla sorrentina
Instructions
Clean the cuttlefish impurities contained in the bag, remove the internal cartilage and cut the tentacles.
In a bowl, prepare the filling by mixing the eggs as much Parmesan to make a creamy and dense dough, add a pinch of salt and pepper, diced mozzarella and Sultanas.
In a pan where the crushed garlic will have left its fragrance in olive oil, and chili will have made more overbearing, delete both the garlic and the chilli and replacing them with the tentacles.
Let them brown before you add the cuttlefish stuffed with cuocendole for a few minutes to fire.
Combine crushed tomatoes, adjust the amount of salt, reduce the heat, cover the Pan and leave to cook for about twenty minutes.
Before serving remove the thread that close, lay them in a dish, covered by their sauce with chopped parsley.
Ingredients and dosing for 4 persons
- 1000 g of cuttlefish
- 2 eggs
- 100 g of grated parmesan cheese
- 100 g of mozzarella
- 50 g of sultanas
- Salt
- 1 pinch of pepper
- Olive oil
- 1 clove of garlic
- Chili
- Parsley
- 300 g of cherry tomatoes