{"id":866,"date":"2022-04-06T19:31:55","date_gmt":"2022-04-06T19:31:55","guid":{"rendered":"https:\/\/forum.sbenny.com\/blog\/food-and-recipes\/recipes\/second-courses\/of-the-sea-second-courses\/stuffed-cuttlefish-an-excellent-second-course-of-fish\/"},"modified":"2022-04-06T19:31:55","modified_gmt":"2022-04-06T19:31:55","slug":"stuffed-cuttlefish-an-excellent-second-course-of-fish","status":"publish","type":"post","link":"https:\/\/forum.sbenny.com\/blog\/food-and-recipes\/recipes\/second-courses\/of-the-sea-second-courses\/stuffed-cuttlefish-an-excellent-second-course-of-fish\/","title":{"rendered":"Stuffed cuttlefish, an excellent second course of fish"},"content":{"rendered":"<p> <br \/>\n<\/p>\n<h1 class=\"elementor-heading-title elementor-size-default\">Stuffed cuttlefish, an excellent second course of fish<\/h1>\n<p><\/p>\n<div class=\"elementor-widget-container\">\n<p>Here is a tasty idea to cook stuffed cuttlefish, and offer a light but substantial second course.  Cuttlefish are molluscs formed by tentacles at one end, and an internal shell (known as cuttlefish bone).  We also find them already cleaned both fresh and frozen.  We can prepare many dishes with this type of fish, and for sure we will also gain health.  In fact, cuttlefish are comparable in nutritional properties to lean fish, as they are low in fat, and are also rich in vitamins, proteins and fibers, making them easily digestible.  Let&#8217;s then prepare the stuffed cuttlefish.  Simple recipe, valid as an appetizer or second course, requires a single trick on cooking.  Cuttlefish are in fact a rather meaty mollusc, and therefore in order not to have a rubbery consistency we must respect the right times.  We will prepare the filling using the classic ingredients we have in the fridge.  I&#8217;m talking about eggs, breadcrumbs or stale bread, garlic and parsley.  We embellish everything with a drop of white wine to go to bake in the oven.  The aroma of the wine will give greater taste and aroma to our cuttlefish.  We can vary the filling to our liking, adding onion, oregano or olives.<\/p>\n<section class=\"envireit-recipes-data\">\n<div class=\"ingredients\">\n<h3><i class=\"fas fa-list-ul\"><\/i>  Ingredients for <i>2 people<\/i><\/h3>\n<ul class=\"envireit-recipe-yelds\">\n<li class=\"ingredient\"><i class=\"far fa-square\" aria-hidden=\"true\"><\/i>  Cuttlefish: 200 g<\/li>\n<li class=\"ingredient\"><i class=\"far fa-square\" aria-hidden=\"true\"><\/i>  Clove of garlic: 1\/2 clove<\/li>\n<li class=\"ingredient\"><i class=\"far fa-square\" aria-hidden=\"true\"><\/i>  Egg: 1<\/li>\n<li class=\"ingredient\"><i class=\"far fa-square\" aria-hidden=\"true\"><\/i>  Breadcrumbs: 3 tbsp<\/li>\n<li class=\"ingredient\"><i class=\"far fa-square\" aria-hidden=\"true\"><\/i>  Chopped parsley: 1 tbsp<\/li>\n<li class=\"ingredient\"><i class=\"far fa-square\" aria-hidden=\"true\"><\/i>  Chopped capers: 1 tsp<\/li>\n<li class=\"ingredient\"><i class=\"far fa-square\" aria-hidden=\"true\"><\/i>  Parmesan: 1 tbsp<\/li>\n<li class=\"ingredient\"><i class=\"far fa-square\" aria-hidden=\"true\"><\/i>  Salt to taste<\/li>\n<li class=\"ingredient\"><i class=\"far fa-square\" aria-hidden=\"true\"><\/i>  Pepper as needed<\/li>\n<li class=\"ingredient\"><i class=\"far fa-square\" aria-hidden=\"true\"><\/i>  Olive oil: to taste<\/li>\n<li class=\"ingredient\"><i class=\"far fa-square\" aria-hidden=\"true\"><\/i>  White wine: to taste<\/li>\n<\/ul>\n<\/div>\n<div class=\"envireit-recipe-fields\">\n<ul>\n<li class=\"preptime\"><i class=\"fas fa-utensils\"><\/i>  Preparation: <i>25 minutes<\/i><\/li>\n<li class=\"cooktime\"><i class=\"fas fa-fire\"><\/i>  Cooking: <i>30 minutes<\/i><\/li>\n<li class=\"totaltime\"><i class=\"fas fa-clock\"><\/i>  Total: <i>55 minutes<\/i><\/li>\n<li class=\"calories\"><i class=\"fas fa-heartbeat\"><\/i>  Calories: <i>250 kcal \/ portion<\/i><\/li>\n<\/ul>\n<\/div>\n<\/section>\n<section class=\"envireit-recipes-instructions\">\n<div class=\"envireit-recipe-instructions\">\n<h2>Preparation<\/h2>\n<div class=\"step step-1\"><span class=\"stepcount\">1<\/span><\/p>\n<p>We remove the tentacles from the cuttlefish and rinse them under water.<\/p>\n<picture class=\"image-step\">\n<noscript><img decoding=\"async\" src=\"https:\/\/forum.sbenny.com\/blog\/wp-content\/uploads\/2022\/04\/Stuffed-cuttlefish-an-excellent-second-course-of-fish.jpg\" alt=\"\"><\/noscript><img decoding=\"async\" class=\"lazyload\" src=\"https:\/\/forum.sbenny.com\/blog\/wp-content\/uploads\/2022\/04\/Stuffed-cuttlefish-an-excellent-second-course-of-fish.jpg\" alt=\"\">\n<\/picture><\/div>\n<div class=\"step step-2\"><span class=\"stepcount\">2<\/span><\/p>\n<p>Prepare the filling by combining the parsley breadcrumbs, garlic, parmesan and capers, previously chopped.  We add an egg, and we emulsify everything.  Let&#8217;s flavor with salt and pepper.<\/p>\n<picture class=\"image-step\">\n<noscript><img decoding=\"async\" src=\"https:\/\/forum.sbenny.com\/blog\/wp-content\/uploads\/2022\/04\/1649273515_356_Stuffed-cuttlefish-an-excellent-second-course-of-fish.jpg\" alt=\"\"><\/noscript><img decoding=\"async\" class=\"lazyload\" src=\"https:\/\/forum.sbenny.com\/blog\/wp-content\/uploads\/2022\/04\/1649273515_356_Stuffed-cuttlefish-an-excellent-second-course-of-fish.jpg\" alt=\"\">\n<\/picture><\/div>\n<div class=\"step step-3\"><span class=\"stepcount\">3<\/span><\/p>\n<p>With a teaspoon we go to fill the cuttlefish with our stuffing, and close with a toothpick.<\/p>\n<picture class=\"image-step\">\n<noscript><img decoding=\"async\" src=\"https:\/\/forum.sbenny.com\/blog\/wp-content\/uploads\/2022\/04\/1649273515_994_Stuffed-cuttlefish-an-excellent-second-course-of-fish.jpg\" alt=\"\"><\/noscript><img decoding=\"async\" class=\"lazyload\" src=\"https:\/\/forum.sbenny.com\/blog\/wp-content\/uploads\/2022\/04\/1649273515_994_Stuffed-cuttlefish-an-excellent-second-course-of-fish.jpg\" alt=\"\">\n<\/picture><\/div>\n<div class=\"step step-4\"><span class=\"stepcount\">4<\/span><\/p>\n<p>We arrange our cuttlefish in a baking dish, sprinkle the surface with a sprinkling of breadcrumbs and parmesan, a drizzle of oil.  At the bottom of the pan pour a finger of water and a teaspoon of white wine.  We bake at 200 \u00b0 C for 30 minutes in a preheated static oven.  We check cooking from time to time, depending on the size of the cuttlefish the time may vary slightly.  We can check the consistency of the cuttlefish with a toothpick to understand when it is cooked.  Generally when the surface is golden and soft, the dish is ready.<\/p>\n<\/div>\n<div class=\"step step-5\"><span class=\"stepcount\">5<\/span><\/p>\n<p>We serve hot, accompanied with a side of vegetables, like a fresh tomato salad.<\/p>\n<\/div>\n<\/div>\n<\/section>\n<h2>Curiosity:<\/h2>\n<p>Cuttlefish are also famous for cuttlefish ink.  This is the ink contained in a bag, used by these molluscs as a defense weapon.  In the kitchen, black becomes a natural coloring, to give originality and a sea flavor to various dishes, such as fresh pasta and risotto.<\/p>\n<\/p><\/div>\n<p><\/p>\n<section class=\"envireit-recipes-data\">\n<div class=\"ingredients\">\n<h3><i class=\"fas fa-list-ul\"><\/i>  Ingredients for <i>2 people<\/i><\/h3>\n<ul class=\"envireit-recipe-yelds\">\n<li class=\"ingredient\"><i class=\"far fa-square\" aria-hidden=\"true\"><\/i>  Cuttlefish: 200 g<\/li>\n<li class=\"ingredient\"><i class=\"far fa-square\" aria-hidden=\"true\"><\/i>  Clove of garlic: 1\/2 clove<\/li>\n<li class=\"ingredient\"><i class=\"far fa-square\" aria-hidden=\"true\"><\/i>  Egg: 1<\/li>\n<li class=\"ingredient\"><i class=\"far fa-square\" aria-hidden=\"true\"><\/i>  Breadcrumbs: 3 tbsp<\/li>\n<li class=\"ingredient\"><i class=\"far fa-square\" aria-hidden=\"true\"><\/i>  Chopped parsley: 1 tbsp<\/li>\n<li class=\"ingredient\"><i class=\"far fa-square\" aria-hidden=\"true\"><\/i>  Chopped capers: 1 tsp<\/li>\n<li class=\"ingredient\"><i class=\"far fa-square\" aria-hidden=\"true\"><\/i>  Parmesan: 1 tbsp<\/li>\n<li class=\"ingredient\"><i class=\"far fa-square\" aria-hidden=\"true\"><\/i>  Salt to taste<\/li>\n<li class=\"ingredient\"><i class=\"far fa-square\" aria-hidden=\"true\"><\/i>  Pepper as needed<\/li>\n<li class=\"ingredient\"><i class=\"far fa-square\" aria-hidden=\"true\"><\/i>  Olive oil: to taste<\/li>\n<li class=\"ingredient\"><i class=\"far fa-square\" aria-hidden=\"true\"><\/i>  White wine: to taste<\/li>\n<\/ul>\n<\/div>\n<div class=\"envireit-recipe-fields\">\n<ul>\n<li class=\"preptime\"><i class=\"fas fa-utensils\"><\/i>  Preparation: <i>25 minutes<\/i><\/li>\n<li class=\"cooktime\"><i class=\"fas fa-fire\"><\/i>  Cooking: <i>30 minutes<\/i><\/li>\n<li class=\"totaltime\"><i class=\"fas fa-clock\"><\/i>  Total: <i>55 minutes<\/i><\/li>\n<li class=\"calories\"><i class=\"fas fa-heartbeat\"><\/i>  Calories: <i>250 kcal \/ portion<\/i><\/li>\n<\/ul>\n<\/div>\n<\/section>\n\n","protected":false},"excerpt":{"rendered":"<p>Stuffed cuttlefish, an excellent second course of fish Here is a tasty idea to cook stuffed cuttlefish, and offer a light but substantial second course. Cuttlefish are molluscs formed by tentacles at one end, and an internal shell (known as cuttlefish bone). We also find them already cleaned both fresh and frozen. We can prepare [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":867,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[127],"tags":[91,129,90,130,133],"class_list":["post-866","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-of-the-sea-second-courses","tag-italian-kitchen","tag-italian-second-courses","tag-recipes","tag-second-courses","tag-second-courses-of-the-sea","entry","has-media"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.7 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Stuffed cuttlefish, an excellent second course of fish - Sbenny\u2019s Blog<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/forum.sbenny.com\/blog\/food-and-recipes\/recipes\/second-courses\/of-the-sea-second-courses\/stuffed-cuttlefish-an-excellent-second-course-of-fish\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Stuffed cuttlefish, an excellent second course of fish - Sbenny\u2019s Blog\" \/>\n<meta property=\"og:description\" content=\"Stuffed cuttlefish, an excellent second course of fish Here is a tasty idea to cook stuffed cuttlefish, and offer a light but substantial second course. Cuttlefish are molluscs formed by tentacles at one end, and an internal shell (known as cuttlefish bone). We also find them already cleaned both fresh and frozen. We can prepare [&hellip;]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/forum.sbenny.com\/blog\/food-and-recipes\/recipes\/second-courses\/of-the-sea-second-courses\/stuffed-cuttlefish-an-excellent-second-course-of-fish\/\" \/>\n<meta property=\"og:site_name\" content=\"Sbenny\u2019s Blog\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/sbennymods\/\" \/>\n<meta property=\"article:published_time\" content=\"2022-04-06T19:31:55+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/forum.sbenny.com\/blog\/wp-content\/uploads\/2022\/04\/Seppie-ripiene-1.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1000\" \/>\n\t<meta property=\"og:image:height\" content=\"667\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Philip Owell\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Philip Owell\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"3 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/forum.sbenny.com\\\/blog\\\/food-and-recipes\\\/recipes\\\/second-courses\\\/of-the-sea-second-courses\\\/stuffed-cuttlefish-an-excellent-second-course-of-fish\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/forum.sbenny.com\\\/blog\\\/food-and-recipes\\\/recipes\\\/second-courses\\\/of-the-sea-second-courses\\\/stuffed-cuttlefish-an-excellent-second-course-of-fish\\\/\"},\"author\":{\"name\":\"Philip Owell\",\"@id\":\"https:\\\/\\\/forum.sbenny.com\\\/blog\\\/#\\\/schema\\\/person\\\/a77e10c2915dc8fe75aab9f446e1f0dc\"},\"headline\":\"Stuffed cuttlefish, an excellent second course of fish\",\"datePublished\":\"2022-04-06T19:31:55+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/forum.sbenny.com\\\/blog\\\/food-and-recipes\\\/recipes\\\/second-courses\\\/of-the-sea-second-courses\\\/stuffed-cuttlefish-an-excellent-second-course-of-fish\\\/\"},\"wordCount\":527,\"publisher\":{\"@id\":\"https:\\\/\\\/forum.sbenny.com\\\/blog\\\/#organization\"},\"image\":{\"@id\":\"https:\\\/\\\/forum.sbenny.com\\\/blog\\\/food-and-recipes\\\/recipes\\\/second-courses\\\/of-the-sea-second-courses\\\/stuffed-cuttlefish-an-excellent-second-course-of-fish\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/forum.sbenny.com\\\/blog\\\/wp-content\\\/uploads\\\/2022\\\/04\\\/Seppie-ripiene-1.jpg\",\"keywords\":[\"italian kitchen\",\"italian second courses\",\"recipes\",\"second courses\",\"second courses of the sea\"],\"articleSection\":[\"Second Courses Of the Sea\"],\"inLanguage\":\"en-US\"},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/forum.sbenny.com\\\/blog\\\/food-and-recipes\\\/recipes\\\/second-courses\\\/of-the-sea-second-courses\\\/stuffed-cuttlefish-an-excellent-second-course-of-fish\\\/\",\"url\":\"https:\\\/\\\/forum.sbenny.com\\\/blog\\\/food-and-recipes\\\/recipes\\\/second-courses\\\/of-the-sea-second-courses\\\/stuffed-cuttlefish-an-excellent-second-course-of-fish\\\/\",\"name\":\"Stuffed cuttlefish, an excellent second course of fish - 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