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
  • 100 g cavolo nero (Tuscan kale), blanched and shredded
  • 200 g stale breadcrumbs (stale bread crumbs)
  • 1 clove of garlic, finely chopped (minced)
  • 1 white onion, finely sliced
  • 1 egg
  • 30 g toasted pine nuts, roughly chopped
  • 600 g tomato sauce (tomato puree / tomato sauce)
  • 1 tablespoon extra virgin olive oil (EVOO)
  • Salt and freshly ground black pepper, to taste

Method

  1. Soak the stale bread in a bowl of water and leave it to soften. Squeeze it very well to remove excess water.

  2. In a large bowl, crumble the soaked bread and mix it with the garlic, salt, pepper, toasted pine nuts, egg and blanched cavolo nero. Combine thoroughly until you obtain a compact mixture.

  3. Stuff each cuttlefish with the filling. Bring the edges together and secure with one or more toothpicks.

  4. Heat the extra virgin olive oil in a large pan. Fry the chopped onion until softened.

  5. Add the stuffed cuttlefish and brown them on all sides for a few minutes.

  6. Pour in the tomato sauce, season with salt and pepper, stir gently and cover with a lid.

  7. Simmer for about 1 hour, until the sauce has thickened and the cuttlefish are tender.

 

💡 Tip

If the cuttlefish come with tentacles, chop them finely and add them to the filling for extra flavour and texture.

For an even richer taste, lightly toast the pine nuts in a dry pan for a few minutes before chopping — but keep an eye on them, as they burn quickly.

🫙 Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days.

Reheat gently on the hob (stovetop), adding a splash of water if the sauce has thickened too much.

Not suitable for refreezing if previously made with frozen cuttlefish.

 

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