Friday, June 17, 2011

Stuffed cuttlefish

Servings Serves: 4 Difficulty. Media Preparation time: 1 hour 10 minutes. INGREDIENTS: 250g. 70g of chopped fresh salmon. bread crumbs 1 bunch parsley 4 sprigs basil 1/2 teaspoon dried chili pepper 4 anchovies 1 egg salt 6-7 tablespoons of extra virgin olive oil 3 slices of bread '900gr. Cuttlefish already clean (about 12) 600g.

PROCEEDINGS: Peel the tomatoes and salmon, cut into thin strips and then back into cubes. In a bowl put the chopped salmon, breadcrumbs, parsley and basil triatati, chili pepper, chopped anchovies, egg beaten with a pinch of salt and 4 tablespoons of extra virgin olive oil.

Slice bread of the crust and cut into cubes, then add it to the other ingredients and mix thoroughly. Helping your baby squid stuffed with a spoon with the mixture. Wash tomatoes and cut them into strips. Insert half  in a pan and then recline on the cuttlefish, cover with remaining tomatoes. Sprinkle with a little oil, salt and bake at 200 degrees for 40 minutes.

TIP: If you do not have fresh salmon available, you can substitute canned salmon oil, or if you do not like salmon, you can replace it with 150gr. Sundried tomatoes chopped roughly.

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