Tag: Cuttlefish

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.

Recipe Maltagliati with cuttlefish ink with wine sauce and peas – Italian Cuisine

Recipe Maltagliati with cuttlefish ink with wine sauce and peas


  • 300 g dry white wine
  • 200 g shelled peas
  • 200 g 00 flour plus a little
  • 150 g re-milled durum wheat semolina
  • 150 g milk
  • 120 g onion
  • 50 g cream
  • 10 g trout eggs
  • a sachet of squid ink
  • laurel
  • extra virgin olive oil
  • salt
  • black peppercorns

For the cuttlefish ink maltagliati recipe, pour the flour and semolina, 175 g of hot water, 10 g of oil, the cuttlefish ink and a pinch of salt into the mixer; knead with the hook whisk, transfer the dough to the floured work surface, knead it again briefly by hand, then collect it into a ball, wrap it in cling film and let it rest for 30 '.

Meanwhile, brown the chopped onion in 30 g of oil with a bay leaf, a generous grinding of pepper and salt; add the wine and cook for 20 'over low heat, until the wine is completely reduced and the onions have not fallen apart. Add the milk and cream, remove the bay leaf, bring back to the boil, turn off and blend in cream. Boil the peas for 5 'in boiling salted water.

Roll out the dough not too thin, cut it into large lozenges and boil for 2 'in boiling salted water. Drain the maltagliati, toss with the wine sauce and peas, and decorate with trout eggs before serving.

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