Cuttlefish stuffed with sauce is a traditional Apulian recipe. In Bari it is tradition to eat them on Palm Sunday.
It is a dish that allows you to have first and second courses, because with the sauce of stuffed cuttlefish you can also dress pasta. The ideal would be the tagliatelle with cuttlefish sauce.
Ingredients for 5 people
5 clean cuttlefish
800 g tomato sauce
60 g pecorino romano or parmigiano reggiano cheese
1 clove of garlic
1 spoon with bread crumbs esSenza Glutine
150 g breadcrumbs esSenza Glutine
10 ml White wine to blend
8 ml Extra virgin olive oil
250 gr tagliatelle es Gluten Free
For the filling of the cuttlefish put the bread crumbs in water to moisten it, add the parsley, 2 minced slices of garlic, the eggs, the pecorino cheese, the pepper and mix everything with a spoon.
Add the salt, the breadcrumbs and continue to mix.
Fill the already cleaned cuttlefish. Do not overfill them otherwise they will break during cooking. Put the tentacles inside and block the head of the cuttlefish with two toothpicks.
Heat the tomato sauce. Prepare the fried for the cuttlefish by putting half a clove of chopped garlic and two tablespoons of oil. As soon as it starts to fry the oil, add the cuttlefish and cook them on one side and on the other. Sprinkle with a tablespoon of wine and as soon as the wine has evaporated, add the tomato sauce.
Season with parsley and salt. Add some pepper to the sauce and cook for 30 minutes.
Put the water to boil for tagliatelle so as to season them with the sauce and serve the cuttlefish as a second dish eeee… .good appetite.