Stuffed Cuttlefish (Seppie Ripiene)
Category: Main Dishes
Servings: 4
Ingredients:
| Ingredient | Quantity |
|---|---|
| Cuttlefish (Seppie) | 4 |
| Cherry Tomatoes (Pomodorini ciliegino) | 400g |
| Bread (Pane) | 50g |
| Fresh Basil (Basilico) | 6 leaves |
| White Wine (Vino bianco) | 50ml |
| Vegetable Broth (Brodo vegetale) | 80ml |
| Garlic (Aglio) | 1 clove |
| Extra Virgin Olive Oil (Olio extravergine d’oliva) | to taste |
| Salt (Sale fino) | to taste |
| Black Pepper (Pepe nero) | to taste |
Instructions:
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Start by preparing the cuttlefish. Rinse them thoroughly under cold running water, ensuring you remove the cartilage and ink sac. Once cleaned, cut the tentacles and heads into small pieces. For the cuttlefish bodies, slice them open like a book and set them aside for later.
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Now, take the cherry tomatoes, wash them, and cut them into small pieces. Set them aside as well.
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In a large pan, heat a little extra virgin olive oil over medium heat. Add the whole garlic clove and sauté for a few minutes to release its flavors. Once the garlic is fragrant, pour in the white wine and allow it to evaporate, letting the alcohol cook off for about 2-3 minutes.
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Add the chopped cherry tomatoes to the pan, stirring gently. Season with salt and black pepper to taste. Let this mixture cook for about 5 minutes, allowing the tomatoes to soften and release their juices.
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While the tomatoes are cooking, prepare the filling for the cuttlefish. Take the bread and pulse it in a food processor until it becomes breadcrumbs. Place these breadcrumbs in a bowl.
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Chop the fresh basil leaves finely and add them to the breadcrumbs. Then, add the tomato mixture from the pan to the breadcrumb mixture. Mix everything together thoroughly until well combined.
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Carefully stuff the cuttlefish bodies with this breadcrumb mixture, ensuring they are filled without overstuffing. Once filled, bring the edges of the cuttlefish together and secure them with toothpicks to prevent the filling from spilling out during cooking.
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In the same pan where you cooked the tomato mixture, place the stuffed cuttlefish. Add a little vegetable broth (or hot water if you don’t have broth) to the pan to help create a steaming effect while the cuttlefish cook. Cover the pan with a lid and let the cuttlefish cook for about 20-25 minutes, occasionally checking to make sure they don’t dry out. If necessary, add a little more broth or water.
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Once the cuttlefish are tender and the filling is cooked through, remove them from the pan. Let them rest for a few minutes before serving.
Serving Suggestions:
Serve these flavorful stuffed cuttlefish with a side of grilled vegetables or a fresh salad to complement the delicate seafood flavors. You can also drizzle a bit of extra virgin olive oil over the top for an added richness.
Enjoy this delicious Italian seafood dish, perfect for a special family dinner or a memorable meal with friends!
