Stuffed Cuttlefish

To prepare the stuffed cuttlefish, start by washing and cutting the cherry tomatoes into pieces 1; set them aside and focus on cleaning the cuttlefish: gently detach the head and tentacles from the mantle 2, wash the cuttlefish well under running water, removing the cartilage pen and ink sack. Finely chop the tentacles and heads 3, while you can open the mantles of the cuttlefish like a book and set them aside.

In a large pan, sauté a whole garlic clove 4 (so you can remove it later) with a drizzle of oil. Add the tentacles and heads 5, stir to flavor, and after a few moments, deglaze with white wine 6 and let it evaporate.

Cook for 5 minutes, then add the cherry tomatoes 7, stir, salt, and pepper to taste, also add the basil 8 and let cook for another 7-8 minutes; then turn off the heat. Meanwhile, take the loaf of bread and cut off the crust 9;

blend the bread crumbs and pour them into a bowl 10 11 then also add 1-2 tablespoons of the tomato and cuttlefish mixture taken from the pan 12,

mix the ingredients carefully 13 and stuff each cuttlefish with a spoonful of the mixture 14, then close the edges 15

and seal the mantle with toothpicks so that the filling does not come out during cooking 16. Place the cuttlefish to cook in the pan where you had left part of the mixture 17, extend with some vegetable broth 18. Alternatively, you can also use simple hot water.

and let them cook with the lid 19 for at least 10 minutes, turning them occasionally: to check tenderness, you can try piercing the mantle with a toothpick or the tines of a fork. Once cooked, turn off the heat 20 and serve the stuffed cuttlefish, perhaps accompanied by a green salad 21! They can also be eaten cold.