Stuffed Cuttlefish: Seppie Ripiene
- 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
In a medium bowl, combine the chopped cuttlefish with bread crumbs and eggs. Chop 2 of the garlic cloves and add with the onion and 1/3 cup parsley to the bread crumb mixture. Stir in the milk and 3 tablespoons oil and mix together briefly. Add salt and pepper, to taste, cheese, olives, and tomatoes. Using your hands, mix well, and stuff each of the whole cuttlefish loosely with the mixture.
Finely chop the remaining clove of garlicand add to a small bowl along with the remaining 3 tablespoons parsley. In a pan large enough to hold the cuttlefish in 1layer, heat remaining 3 tablespoons olive oil over medium heat and add finely chopped garlic and parsley. When aromatics begin to sizzle, arrange stuffed cuttlefish in the frying pan, open side down. Brown for about 3 to 4 minutes, then carefully turn, and brown on the other side. When brown on both sides, add white wine to the pan, reduce the heat to a gentle simmer and cook, uncovered, for about 30 minutes, or until cuttlefish are tender. If the pan starts to look dry, add more wine.
Serve immediately with lemon wedges, if desired, and the small amount of sauce left in the pan spooned over the cuttlefish.
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