Stuffed Cuttlefish: Seppie Ripiene

Ingredients

• 3 pounds cleaned whole cuttlefish or squid of even size, the 8 largest pieces set aside and the remainder coarsely chopped
• 2 cups freshly grated bread crumbs
• 2 eggs lightly beaten
• 2 cloves garlic, plus 1 clove
• 1 small onion, finely chopped
• 1/3 cup finely chopped flat-leaf parsley, plus 3 tablespoons
• 2 to 3 tablespoons milk
• 6 tablespoons extra-virgin olive oil
• Salt and freshly ground black pepper
• 1/2 cup freshly grated caciocavallo, pecorino or Parmigiano-Reggiano
• 8 large green olives, pitted and coarsely chopped
• 2 or 3 drained canned plum tomatoes, chopped
• 1/2 cup dry white wine, or a little more if necessary
• Lemon wedges

AI Chef 

Ask AI

Personal Notes 

Save Notes

Organization Tags 

Save Tag