Get ready for the slipper with cuttlefish stuffed with Apulian sauce!

Perfect for making scones or as a condiment for pasta, cuttlefish stuffed with sauce is a truly tasty Apulian recipe.

There is a typical Apulian dish that if you haven't tried yet you need to fix it. We are talking about cuttlefish stuffed with sauce, perfect both as a second course (have a piece of bread on hand for the slipper because you will need it) and for seasoning pasta .

The tenacious shell of the cuttlefish encloses a filling as simple as it is tasty based on breadcrumbs, pecorino and parsley that is really difficult to resist. Since these are stewed stuffed cuttlefish, you will also need some tomato puree to flavor with sautéed onion just as the recipe for this typical product requires. Let's see together all the steps for mouth -watering pan-fried stuffed cuttlefish!

How to prepare the recipe for cuttlefish stuffed with sauce

1. First clean the cuttlefish by removing the entrails, bone, eyes and skin. On the market they can also be found already cleaned but alternatively you can ask the fishmonger to carry out this operation for you.
2. In all cases, wash them well under running water and pat them dry with kitchen paper before using them.
3. Finely chop the garlic and parsley and transfer them into a bowl together with grated bread (the ideal would be to use stale bread from Altamura, just as the original recipe requires), pecorino cheese , eggs , salt and pepper . The grated bread should be added little by little until the filling is not too dry.
4. Use everything to fill the cuttlefish pocket and then close with a toothpick.
5. Finely chop the onion and brown it in a pan with oil and a pinch of salt .
6. Brown the cuttlefish for a few minutes, until they harden.
7. Then pour in the tomato puree , put the lid on and leave to cook for 50 minutes.
8. Once cooked, your stuffed cuttlefish with tomato sauce are ready to be served.

Have you seen how simple it is to make this original Apulian recipe? We also leave you a video where you can see all the steps.

However, it is better to avoid cooking large cuttlefish stuffed with sauce not only because the cooking times are much longer, but also because you run the risk of them remaining too hard. Instead, try our stuffed cuttlefish in the air fryer : we are sure you will like them very much!

Conservation

The cuttlefish stuffed with sauce can be kept in the refrigerator for a couple of days . We recommend reheating them in a pan before consuming them.

Riproduzione riservata © - WT