Photo: Stuffed Cuttlefish: Seppie Ripiene Recipe
Ingredients
- 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
Directions
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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By missee524
Indiana, PA
on January 01, 2013
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This was the first time I cooked cuttlefish and I was quite nervous about it. I was worried the stuffing would not cook through, and it didn't, so I ended up scooping it out of the fish and finishing it off separately, and then re-stuffed the fish and completed cooking it. I did not have enough liquid at the end for a sauce, so would consider making an extra wine or butter-based sauce on the side, though the finished product did not need it too much. The fish turned out very silky and delicious, and the stuffing was excellent, though I think the olives prepared in Italian seasonings (O.oil, fresh oregano, and pepper flakes really helped, as well as making my own bread crumbs with some Italian seasoning lightly added. Overall, the dish was very good, though I need to find a more effective way to prepare it so as not to fuss over un-stuffing and re-stuffing the fish to make sure all is cooked through. Using a smaller cuttlefish would likely help with this.
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