Stuffed Cuttlefish with Sausages and Fettuccine al Sugo by U. Larosa
SHOT 1: For 4 people you need 300g of cuttlefish (or squid) fresh or frozen, half of an onion, 400g (tin) of chopped tomatoes, 300g of Italian sausages, 50g single cream. For the stuffing: 2 slices of bread, some mortadella or cooked ham, ginger, 1 tablespoon of curry power, parsley,1 egg, salt and pepper.
SHOT 2: Mix the stuffing very well using your fingers; it needs to be very compact. Clean the cuttlefish and stuff the top part (you will use the bottom part tentacles, to make the sauce).
SHOT 3: Fry the stuffed cuttlefish in veg oil, grill them well for 10 minutes then add some cream and cook it for 15 minutes.
SHOT 4: Fry the tentacles together with the sausages and the onions, then add the tin tomato, salt and pepper and cook it for 30 minutes, then add the stuffed cuttlefish and cook it for the further 20 minutes (the longer it cooks the tender, less chewy, the cuttlefish will be).
SHOT 5: Serve the dish as a main, spicy it up with some chili and fennel seeds and have it with as much (little) pasta as you like!!
SHOT 1: For 4 people you need 300g of cuttlefish (or squid) fresh or frozen, half of an onion, 400g (tin) of chopped tomatoes, 300g of Italian sausages, 50g single cream. For the stuffing: 2 slices of bread, some mortadella or cooked ham, ginger, 1 tablespoon of curry power, parsley,1 egg, salt and pepper.
SHOT 2: Mix the stuffing very well using your fingers; it needs to be very compact. Clean the cuttlefish and stuff the top part (you will use the bottom part tentacles, to make the sauce). 
SHOT 3: Fry the stuffed cuttlefish in veg oil, grill them well for 10 minutes then add some cream and cook it for 15 minutes.
SHOT 4: Fry the tentacles together with the sausages and the onions, then add the tin tomato, salt and pepper and cook it for 30 minutes, then add the stuffed cuttlefish and cook it for the further 20 minutes (the longer it cooks the tender, less chewy, the cuttlefish will be).
SHOT 5: Serve the dish as a main, spicy it up with some chili and fennel seeds and have it with as much (little) pasta as you like!!
No comments:
Post a Comment