STUFFED CUTTLEFISH, SICILIAN-STYLE – Bespoke Lifestyle

Ingredients

• 300 g spinach, blanched and chopped
• 1 large onion, finely diced
• 1 large or 2 medium fennel bulbs, finely diced
• fennel fronds from the bulbs, chopped (save a few fronds for garnish)
• 2 tps ground fennel seeds
• 4 anchovy fillets in oil, chopped
• 4 garlic cloves, minced
• 1 tsp dried oregano
• pinch of red pepper flakes (I used Aleppo pepper)
• ¼ cup pine nuts, lightly toasted
• zests of 1 lemon
• ¾ cup homemade dry bread crumbs
• ¼ cup grated pecorino cheese
• Extra-virgin olive oil
• Salt and pepper
• 800g cleaned cuttlefish
• 2 Tbs chopped parsley, for garnish
• Lemon wedges, for serving