Italian Food Recipes

Cuttlefish is an ideal ingredient to prepare delicious Italian recipe such as the second course described below or other Italian dishes like seafood salad that you can serve as appetizer, or Risotto with Ink black and cuttlefishes that you can serve as first course. To prepare stuffed cuttlefish, presented below, you need a big cuttlefish with tender pulp (for this reason cuttlefish should be fresh) of 500 g or 2 - 3 small cuttlefishes for each people, instead for the stuffing you need only some breadcrumbs or 1 – 2 stale bread roll to grate, parsley, garlic and extra virgin olive oil. This is an easy recipe to realize that need about 1 hour and 30 minutes to cook in order to obtain a delicious Italian second course.

INGREDIENTS (for 4 people):
1 Cuttlefish of 500 g already clean
150 g of Breadcrumbs
4 Tablespoons of extra virgin olive oil for the stuffing
3 Tablespoons of extra virgin olive oil for the pan
30 g Parsley chopped
1 Clove of garlic chopped
Salt
Black pepper

PREPARATION TIME: 20 minutes

COOKING TIME: 1 hour and 30 minutes

WINE: Vermentino di Gallura (White Wine)

PREPARATION
Clean the cuttlefish, cut from it a part of the tentacles that you will use for the stuffing.

Start preparing the stuffing: cut the tentacles in small pieces, place them in a bowl with breadcrumbs, parsley, garlic, salt, black pepper and extra virgin olive oil,

and mix all together in order to obtain an homogeneous mixture.

Now use the stuffing to fill the cuttlefish, if necessary close the cuttlefish with a thread and when it is filled preheat the extra virgin olive oil in a pan and let the cuttlefish brown for about 5 minutes.

Sprinkle over it some parsley and then add water and cook with a lid.

Pay attention that water doesn’t reduce and add other water from time to time when necessary. Continue to cook for about 1 hour.
Serve hot accompanied with some cherry tomatoes or with some zucchini, as you prefer.
This is the result:


BUON APPETITO!

This is a delicious recipe made with cuttlefishes and peas ideal as a secound course. It is typical of Rome. You can use cuttlefishes to prepare many recipes such as stuffed cuttlefishes, Spaghetti with squid ink.

INGREDIENTS (for 4 people):
1 Kg of Cuttlefishes
450 g Peas
1 Clove of garlic
1 dl of White wine
30 g of Parsley
1 Small onion
3 tablespoons of extra virgin olive oil
Salt
Pepper

PREPARATION TIME: 20 minutes

COOKING TIME: 50 minutes

WINE: Frascati (White Wine)

PREPARATION
Clean and peel the cuttlefishes. Cut them into strips.


In a pan preheat the extra virgin olive oil add the crushed garlic and let them brown at low flame. Then take away the garlic from the oil and add the cuttlefishes. Salt, pepper and let them cook for about 5 minutes at high flame.

Add the wine and let it evaporated. Add 1 / 2 glass of water and continue to cook for about 30 minutes.

In the meantime boil the peas in salted water. Then in another pan preheat 1 tablespoon of extra virgin olive oil, peel the onion, cut it into thin slice and add it in the pan. When the onion is wilted add the peas and cook them for about 5 minutes.

When the peas are ready add them to the cuttlefishes together with the parsley and after 2 minutes serve them hot.

This is the result:

BUON APPETITO!