STUFFED CUTTLEFISH, SICILIAN-STYLE
Discover Sicilian-style stuffed cuttlefish with a flavorful spinach, fennel, and pecorino filling. Perfect for a special dinner party!
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Cooking tools:
- Food processor
- Grater
- Chef's knife
- Cutting board
- Kitchen scale
- Pot
- Colander
- Saucepan
- Mixing bowl
- Kitchen towel
- Measuring spoon
- Measuring cup
- Toothpick
- Baking dish
- Oven
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
- pepper
- 800g cleaned cuttlefish
- 2 Tbs chopped parsley, for garnish
- Lemon wedges, for serving
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