A delicious combination for these stuffed cuttlefish, with a slightly bitter aftertaste given by the cavolo nero, aka Tuscan Kale, but also with a nutty taste given by the pine nuts, previously slightly toasted, chopped and then added to the mixture.

Serve 4, Preparation 30 mins, Cooking approx. 1 hour

  • 4 medium-sized cleaned cuttlefish, fresh or frozen
  • Cavolo Nero, 100 g, blanched and shredded
  • 200 g stale breadcrumbs
  • 1 clove of garlic, chopped
  • 1 white onion, finely chopped
  • 1 egg
  • Toasted and minced pine nuts, 30 g
  • 600 g tomato sauce
  • EVOO – Extra Virgin Olive Oil, 1 tablespoon
  • salt and black pepper, to taste


Soak the stale bread in a bowl with water and let it soften, wring it out very well, crumble it together with a clove of minced garlic, salt, pepper, toasted and coarsely chopped pine nuts, egg, blanched minced cavolo nero, mix well to get a compact mixture.

Tip: If the cuttlefish still have tentacles, chop them up and add them to the mixture.

Stuff each cuttlefish with the mixture, bring the edges together and seal with one or more toothpicks.

Heat a tablespoon of EVOO, fry the chopped onion, add stuffed cuttlefish and brown them all sides for a few mins.
Pour in the tomato sauce, salt and pepper to taste, stir and cover with a lid, simmering for about 1 hour.
Wait until the sauce has thickened and the cuttlefish are soft. Serve.

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