Ingredients
- 1 kg cuttlefish
- 2 stale bread rolls;
- 2 eggs;
- Parsley to taste
- Grated Parmesan cheese;
- Il Gentiluomo EVO oil to taste;
- Salt to taste;
- Pepper to taste
- Garlic to taste
- Onion to taste;
Procedure:
- Soak the stale bread rolls in water.
- Clean the cuttlefish by separating the head from the body. Leave the body aside.
- Mince the heads and fry them in a frying pan with Il Gentiluomo EVO oil, garlic and onion.
- Drain the bread rolls and mix them with the sautéed cuttlefish, Parmesan cheese, chopped parsley, chopped garlic, eggs, salt and pepper. The mixture should be quite solid, if not, add breadcrumbs until it reaches the right consistency.
- Use the resulting mixture to fill the cuttlefish body.
- Any leftover mixture can be used to make meatballs to be cooked like stuffed cuttlefish.
- Fry the cuttlefish in Il Gentiluomo EVO oil in a frying pan and set aside on paper towels.
- Prepare a classic tomato sauce with garlic, parsley and onion and as soon as the sauce starts to boil, add the fried cuttlefish and cook for 30 minutes on low heat. The sauce can also be used to season simple rigatoni, so you have a first and second course in one preparation.