Stuffed cuttlefish
Composition / ingredients
3
servings:
Cooking method
1. Cut up the cuttlefish, set aside the tentacles, and cut off the carcasses slightly.
2. In a blender, combine grated breadcrumbs, parsley leaves, egg, salt, garlic, ground black pepper, a little olive oil and the deposited tentacles of cuttlefish.
3. Grind everything until smooth and stuff the cuttlefish with the resulting mixture.
4. Fold the cuttlefish into a baking dish, cover the mold with foil or a lid, bake in a preheated oven for 20 minutes at 200 degrees. Then another 5 minutes in the open. Note that the cooking time depends on the size of the cuttlefish. This recipe specifies the time for small carcasses. Bigger carcasses bake longer.
Bon appetit!
Calorie content of the products possible in the composition of the dish
- Garlic - 143 kcal/100g
- Ground black pepper - 255 kcal/100g
- Parsley greens - 45 kcal/100g
- Cream crackers - 414 kcal/100g
- Wheat crackers - 331 kcal/100g
- Crackers - 331 kcal/100g
- Salt - 0 kcal/100g
- Olive oil - 913 kcal/100g
- Chicken egg - 80 kcal/100g
- Cuttlefish - 158 kcal/100g
