First wash and peel the tomato, then cut it into cubes.
Put in a bowl: crumbled bread, diced bread and cheese, pitted olives, fresh marjoram and blend with a blender, then also incorporate the egg and season with salt and pepper.
Rinse the cuttlefish, pat them with kitchen paper, make a cut along the bag and, with a teaspoon, stuff.
As they are filled, arrange the cuttlefish on a baking sheet lined with parchment paper and season with a drizzle of oil.
Then bake for 10-15 minutes in a preheated convection oven at 190 ° C.
The stuffed cuttlefish are ready, serve them immediately.
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