Stuffed Cuttlefish: Seppie Ripiene

Course Main Dishes Prep Time 30m Total Time 1h 15m

Ingredients in this Recipe

1 small onion, finely chopped
1/2 cup dry white wine, or a little more if necessary
1/2 cup freshly grated caciocavallo, pecorino or Parmigiano Reggiano
1/3 cup finely chopped flat leaf parsley, plus 3 tablespoons
2 cloves garlic, plus 1 clove
2 cups freshly grated bread crumbs
2 eggs lightly beaten
2 or 3 drained canned plum tomatoes, chopped
2 to 3 tablespoons milk
3 pounds cleaned whole cuttlefish or squid of even size, the 8 largest pieces set aside and the remainder coarsely chopped
6 tablespoons extra virgin olive oil
8 large green olives, pitted and coarsely chopped
Lemon wedges
Salt and freshly ground black pepper

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