Tag: Cuttlefish

Cuttlefish and Brussels sprouts recipe – Italian Cuisine

Cuttlefish and Brussels sprouts recipe

  • 600 g clean cuttlefish
  • 300 g Brussels sprouts
  • 30 g extra virgin olive oil
  • 1 orange
  • salt
  • pepper

For the cuttlefish and Brussels sprouts recipe, remove the tentacles of the cuttlefish, remove the beak and cut the bags in two lengthwise. Remove the outer leaves of the sprouts and divide them into four.

Cut the orange peel into thin fillets and peel the slices. Heat the oil in a large pan, add the sprouts and brown them for 3 'over medium heat, then add the cuttlefish, stir and cook for 2-3', then add the orange peel and cook, covered, for another 2 '.

Salt, pepper and serve the cuttlefish with the chopped orange wedges.

Stuffed cuttlefish – 's stuffed cuttlefish recipe – Italian Cuisine

»Stuffed cuttlefish - Misya's stuffed cuttlefish recipe

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.

Stewed cuttlefish – 's stewed cuttlefish recipe – Italian Cuisine

»Stewed cuttlefish - Misya's stewed cuttlefish recipe

First, peel the potatoes and cut them into rather small cubes (more or less the size of the cuttlefish).

Fry the chopped garlic, onion and red pepper with a little oil.
Add the cuttlefish and cook them over high heat for a few minutes, then add the potatoes, tomato pulp and parsley.

Lower the heat, close with the lid and simmer for at least 20 minutes or until the potatoes are well cooked and begin to flake slightly.
At this point remove the lid, season with salt, raise the heat and reduce the sauce.

The stewed cuttlefish are ready, add a little fresh parsley and serve.

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