Tag: Cuttlefish

Recipe Sea bass, clams and cuttlefish stewed – Italian Cuisine

Ingredients

1 kg purged clams
450 g clean cuttlefish (bags only)
400 g 1 gutted and scaled sea bass
250 g red potatoes
2 cloves of garlic
2 lettuce hearts
parsley
mint
extra virgin olive oil
salt
pepper

Duration: 50 min

Level: Middle

Dose: 6 people

Gather the clams in a saucepan with 2 spoons of oil, 1 clove of garlic crushed with the peel, a few stalks of parsley and a mince of pepper; cover and open them on the fire; finally peel half of it and filter the cooking water through a fine strainer lined with a double sheet of kitchen paper.
Cut the cuttlefish, open the bags, cut the internal side with oblique cuts, keeping the blade inclined at 45 °. 3-4. Then cut them into strips 1 cm wide, perpendicular to the incisions. In this way they will cook faster, curling.
Divide the seabass in 3-4 slices.
Peel the potatoes and cut them into slices. Heat 2 tablespoons of oil in a pan with 1 clove of garlic crushed with the peel. Brown the potatoes for a couple of minutes, salt them, then add the sea bass slices, placing them on the side of the pulp; cook them for 2 minutes, turn them over and continue for another 3-4 minutes.
Take away from the pan the potatoes and sea bass, add another 2 tablespoons of oil and cook the cuttlefish strips over high heat for a couple of minutes, seasoning with salt.
Take away the cuttlefish from the pan and deglassatela (or dissolve the residues of the cooking bottom) with a ladle of water, cooking until it reaches a boil; then add the filtered clam cooking liquid.
Riunite in the pan the potatoes, the sea bass slices, the cuttlefish and the clams, the 2 peeled lettuce hearts and some mint leaves; turn off the heat and leave to cook for 3-4 minutes.
distributed the stew on the plates, complete with fresh mint leaves and a drizzle of oil and serve immediately.

Recipe Cuttlefish stewed with peas and tomato – Italian Cuisine

Ingredients

350 g tomatoes
180 g shelled peas
50 g rocket, peeled
8 medium cuttlefish
coriander powder
garlic
tarragon
dry white wine
extra virgin olive oil
salt
pepper

Duration: 40 min

Level: Easy

Dose: 4 people

To prepare the cuttlefish stewed with peas and tomato, gut the cuttlefish, then deprive them of beak, eyes and, whole, let them stew in a pot covered with a little olive oil, 2 cloves of garlic, a glass of water, half of wine, until all the liquid has evaporated. Separately, in a saucepan, briefly fry the chopped rocket in a drizzle of oil, flavored with chopped tarragon and a teaspoon of coriander; after 2 minutes add the tomatoes cut into small pieces and the peas; sprinkle with a ladle of water and let simmer for 10 minutes, then add salt and pepper, add the pre-cooked cuttlefish, let it cook for another 5 minutes, then turn off and serve.

Stuffed cuttlefish and squid, all the recipes – Italian Cuisine

Characterized by a bag, ten tentacles and a mouth containing a hard beak also called rostrum, cuttlefish and squid are very similar in their general characteristics and are distinguished by their immediacy in shape and color. Cuttlefish, squat and endowed with a grayish striped color, are generally smaller than squid, rosy and tapered. Both lend themselves to various recipes and to clean them it is necessary to start by removing the entrails, of the ink pouch they contain in the bowels and bone (the cuttlefish one is very popular with canaries). This can be done simply pulling hard on the head in which the tentacles are present: it will detach from the body and it will be very easy to remove the inner pockets. After rinsing under running fresh water, you will proceed removing eyes, mouth. At this point, starting from the edge of the bag, grasp the skin and gently pull it downwards, removing it completely.

Given the particular bag shape, cuttlefish and squid lend themselves perfectly to being stuffed with their own tentacles, breadcrumbs and spices, but also with meat, fish, tuna and vegetables. The possibility of cooking them in the oven, in the pot, on the grill and fried then widens the preparation possibilities, without setting limits to the imagination.

Here then are some goddesses to prepare i squid: stuffed with capers, stuffed baked, stuffed stewed, squid golden and fried fillings, pan of stuffed calamari, calamari stuffed with zucchini sauce, stuffed squid, classic recipe, squid stuffed with caponata, squid stuffed with artichokes, squid stuffed with toscanelli.

As regards the cuttlefish instead the inspiration for the fillings are legumes, dried fruit, vegetables, wheat, molluscs and tuna for the preparation of the recipes: cuttlefish in sauce stuffed with chickpeas, cuttlefish with pistachios, cuttlefish stuffed with aubergines, cuttlefish filled with wheat, stewed cuttlefish stuffed with shellfish, cuttlefish with tuna with tomato is stuffed cuttlefish.

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