Il Cucinologo
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Stuffed and Gratinated Cuttlefish

17/11/2023

Stuffed and gratinated cuttlefish is a delicious surf-and-turf dish, typical of Italian cuisine. It is a rich and complete dish, where the flavor of the sea meets the delicate touch of the gratin to create a delightful contrast of flavors and textures. Here is the recipe.

Ingredients

  • 4 large cuttlefish, cleaned
  • 200 g stale bread
  • 100 ml milk
  • 2 garlic cloves
  • Chopped parsley, to taste
  • 1 egg
  • 50 g grated Parmesan
  • Salt and pepper, to taste
  • Extra virgin olive oil, to taste
  • 100 g cherry tomatoes
  • 50 g pine nuts (optional)
  • Grated lemon zest (optional)
  • 1 bunch of basil (for garnish)

Preparation

  1. Start by soaking the stale bread in the milk to soften it.
  2. Finely chop the garlic and parsley and place them in a bowl.
  3. Squeeze the stale bread from the milk and combine it with the garlic and parsley mixture. Add the egg, grated Parmesan, salt, pepper, and, if desired, a pinch of grated lemon zest for a fresh touch. Mix well to obtain a homogeneous mixture.
  4. Stuff the cavities of the cleaned cuttlefish with this filling, being careful not to overfill them to prevent them from opening during cooking. Close the opening with toothpicks.
  5. In a large enough pan, heat a drizzle of extra virgin olive oil and add the stuffed cuttlefish. Brown them on all sides, then add the halved cherry tomatoes, pine nuts, and a pinch of salt.
  6. Cover with a lid and cook over medium heat for about 20 minutes, checking the doneness of the cuttlefish with a toothpick. If necessary, add a little hot water during cooking.
  7. Prepare a baking tray lined with parchment paper and transfer the cuttlefish to the tray. Sprinkle them with a little grated Parmesan and place under the preheated oven grill to gratinate for a few minutes until golden.
  8. Serve the gratinated cuttlefish hot, garnished with fresh basil leaves.

Fun Facts

Cuttlefish have very delicate meat that lends itself well to being stuffed. In Italy, this dish is considered quite elegant and is often prepared for special occasions or in seafood restaurants. The gratin not only adds crispiness but also helps seal the flavors inside the cuttlefish.