STUFFED CUTTLES

This dish is a win-win option both on weekdays and on a festive table! A very appetizing dish - incredibly tasty and completely amazing. It never leaves guests indifferent, although, I confess, I often cook it just for dinner. When you want to please your family. Suitable both as an appetizer and as an independent dish.

Ingredients

• Cuttlefish 600 gr
• Croutons50 gr
• Parsley50 gr
• Chicken eggs 1 pc.
• Salt 10 gr
• Garlic40 gr
• Ground black pepper 10 gr
• Olive oil20 ml

Directions

1. Butcher the cuttlefish, set the tentacles aside, and trim the carcasses lightly.
2. In a blender, combine grated crackers, parsley leaves, egg, salt, garlic, black pepper, a little olive oil and the shelved tentacles of cuttlefish.
3. Grind everything until smooth and stuff the cuttlefish with the mixture.
4. Fold the cuttlefish in a baking dish, cover the dish with foil or a lid, bake in a preheated oven for 20 minutes at 200 degrees. Then open for another 5 minutes. Please note that the cooking time depends on the size of the cuttlefish. This recipe shows the time for small carcasses. Larger carcasses take longer to bake.
5. Bon Appetit!