Stuffed cuttlefish in the oven

Cuttlefish belong to seafood. They belong to molluscs. Their cooking is diverse. Their use in Mediterranean cuisine has made them famous for pasta or rice dishes. Cold salads or grilling are also very popular dishes with this seafood product.

Stuffed cuttlefish

Preparation time: 40 minutes

Cooking time: 15 minutes

Low difficulty

For 4 people

Ingredients:

800 g of cuttlefish, 200 g of breadcrumbs, 50 g of Pecorino cheese, 2 eggs, 1 clove of garlic, 1 bunch of parsley, 50 g of capers without salt, 80 ml of olive oil, 80 g of black olives, 200 ml of yolk, salt & pepper as desired

Përgatitja

1.      Pastroni sepiet (mos i ndani në dy pjesë). Ndani pjesën e tentakulave nga trupi i sepieve.

2.       Kujdes gjatë heqjes së qeses së bojës, të brendshmeve, lëkurës, syve.

3.      Lajini mirë me ujë të rrjedhshëm dhe kullojini. Ndërkaq nisni përgatitjen e mbushjes.

4.      Grini tentakulat, hudhrën, majdanozin dhe kaperit (duhet t’i shplani nga kripa).

5.      Rrihni në një tas vezët së bashku me djathin e grirë Pecorino, kripë dhe piper.

6.      Shtoni bukën e grirë dhe përbërësit e tjerë që gritë më lartë.

7.      Përziierjen e përfituar përdoreni për mbushjen e sepieve.

8.      Mbyllini sepiet ose me kunja dhëmbësh ose me qepje.

9.      Renditini sepiet në një tavë të lyer me vaj ulliri, hidhuni sipër verën dhe piqini në furrë në temperaturë 200 gradë për 30 minuta.

10.  Lërini të ftohen pak përpara se t’i shërbeni.

A e dini se…

Stuffed cuttlefish is an early Roman recipe. A recipe found in the most important culinary book of this period "De re coquinaria" by Apicus, precisely in his 9th book.

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