Stuffed Cuttlefish Baked

INGREDIENTS

• 3 medium-sized cuttlefish;
• 180 g of breadcrumbs;
•  100 ml of white wine;
• 1 egg;
• 80 g of grated cheese (I used pecorino, you can use whatever you like);
• 2 cloves of garlic
• extra virgin olive oil to taste;
• Salt, pepper, extra virgin olive oil and parsley to taste

STEP

1. Clean the cuttlefish, remove the eyes and feathers, wash the sacs, chop the tentacles;
2. Blend the breadcrumbs with the parsley and garlic (I remove the core);
3. Pour the mixture into a bowl, add 3 tablespoons of oil, salt, pepper and mix;
4. Brown the tentacles cut into small pieces with a drizzle of oil, then transfer them to a bowl and add the breadcrumbs, the egg and mix to combine everything well;
5. Stuff the cuttlefish bags with the mixture, close the opening well with a toothpick;
6. Grease a baking tray with extra virgin olive oil, place the stuffed cuttlefish in it, sprinkle with more oil and cook them in the oven, already at temperature, at 180 degrees for 10 minutes;
7. At this point pour in the white wine, turn the cuttlefish and continue cooking for another 5 minutes;
8. Once cooked they must have that delicious golden crust that we like so much;
9. The baked stuffed cuttlefish are therefore ready to be served to your guests while they are still piping hot, perhaps accompanied with a side dish of vegetables… they are truly excellent!