Stuffed Cuttlefish: Seppie Ripiene

Stuffed Cuttlefish: Seppie Ripiene
14 Ingredients
  • 3 pounds cleaned whole cuttlefish or squid of even size, the 8 largest pieces set aside and the remainder coarsely chopped
  • 2 cups freshly grated bread crumbs
  • 2 eggs lightly beaten
  • 2 cloves garlic, plus 1 clove
  • 1 small onion, finely chopped
  • 1/3 cup finely chopped flat-leaf parsley, plus 3 tablespoons
  • 2 to 3 tablespoons milk
  • 6 tablespoons extra-virgin olive oil
  • Salt and freshly ground black pepper
  • 1/2 cup freshly grated caciocavallo, pecorino or Parmigiano-Reggiano
  • 8 large green olives, pitted and coarsely chopped
  • 2 or 3 drained canned plum tomatoes, chopped
  • 1/2 cup dry white wine, or a little more if necessary
  • Lemon wedges
Nutrition
534
27% daily value
6 servings
                                       
                                           
     

Fat

34% 22

Saturated

24% 5

Trans

- 0

Monounsaturated

- 12

Polyunsaturated

- 3

Carbs

11% 33

Carbs (net)

- 30

Fiber

11% 3

Sugars

- 4

Sugars, added

- 0

Protein

96% 48

Cholesterol

105% 314

Sodium

56% 1334

Calcium

42% 421

Magnesium

24% 101

Potassium

22% 1050

Iron

91% 16

Zinc

46% 5

Phosphorus

151% 1055

Vitamin A

37% 336

Vitamin C

27% 24

Thiamin (B1)

34% 0

Riboflavin (B2)

180% 2

Niacin (B3)

34% 5

Vitamin B6

38% 0

Folate equivalent (total)

29% 118

Folate (food)

- 68

Folic acid

- 30

Vitamin B12

300% 7

Vitamin D

3% 0

Vitamin E

17% 3

Vitamin K

84% 101
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