Ingredients
- 4 cuttlefish
- 400 g cherry tomatoes
- 50 g bread crumbs
- 6 basil leaves
- 50 ml white wine
- 80 ml vegetable broth
- 1 garlic clove
- Extra virgin olive oil
- Salt to taste
- Black pepper to taste
Method
Prepare the ingredients
Wash and chop the cherry tomatoes.
Clean the cuttlefish by gently separating the head and tentacles from the body. Rinse under running water, removing the internal bone and ink sac.
Finely chop the tentacles and heads, and open the cuttlefish bodies.
Prepare the filling
In a large pan, sauté the garlic clove in olive oil.
Add the chopped tentacles and heads, stirring to enhance the flavor.
Deglaze with white wine and cook for about 5 minutes.
Add the cherry tomatoes and basil, and cook for another 7–8 minutes.
Assemble
Remove the crust from the bread and crumble it into a bowl.
Add 1–2 tablespoons of the sauce and some of the cooked mixture.
Mix well and fill the cuttlefish with the stuffing using a spoon.
Close each cuttlefish with toothpicks to keep the filling inside.
Cooking
Place the stuffed cuttlefish back into the pan with the remaining sauce.
Add vegetable broth and cook for at least 10 minutes, turning occasionally.
Check doneness by piercing the cuttlefish with a fork—they should be tender.
Serving
Serve warm with the cooking sauce for a delicate and flavorful seafood dish.