Recipes
Cuttlefish with herbs
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Ingredients for 4 servings
4 cuttlefish ready cleaned; 100g breadcrumbs; 1 bunch of spinach; 1 small white onion; 1 bunch of parsley; 1 sprig of basil; 20g ground almonds; 1 glass of vermentino; extravirgin olive oil; salt; pepper.
PREPARATION
Wash and chop the cuttlefish, taking off their heads. Wash the spinach and chop coarsely. Peel and chop the onion and brown in a frying pan with two tablespoonfuls of olive oil. Add the chopped cuttlefish and spinach and leave to absorb the flavour for a few minutes. Take from the heat and transfer to a bowl. Warm through and add the breadcrumbs, almonds, basil and parsley and a bit of olive oil to prevent the mixture being too dry. Add salt and pepper. Stuff the cuttlefish sacs with the mixture closing them with fasteners and put on a baking tray. Sprinkle with oil and wine, add salt and cook in the oven at 180° for about 20 minutes. Baste from time to time with the juices to avoid it drying out. After cooking, remove the fasteners and serve in their juice with a sprinkling of fresh herbs.