Cuttlefish stuffed with breadcrumbs and herbs with tomato salad

Ingredients

For 1 serving

• Cuttlefish200 g
• Breadcrumbs25 g
• Grana Padano10 g
• Parsleyto taste
• Tomatoes180 g
• Bread30 g
• Extra virgin olive oil10 g
• Garlic1 clove
• Saltto taste

Contains: gluten, lactose, shellfish,

In season: June – September

Method

1. Heat a conventional oven to 180 °C. Rinse the cleaned cuttlefish, pull off the tentacles and dry the bodies well inside and out.
2. Finely chop the tentacles, garlic and parsley and mix them in a bowl with the breadcrumbs, grated Grana Padano, half the oil and a pinch of salt, until you have a moist, compact filling.
3. Fill the cuttlefish bodies two-thirds full without packing too tightly, as they shrink while cooking, and close the opening with a toothpick.
4. Place the cuttlefish in a small baking dish, add 2–3 tablespoons of water to the bottom and bake for 25 minutes, turning halfway, until tender when pierced and golden on top.
5. Meanwhile wash the tomatoes, cut them into wedges and dress with the remaining oil and a pinch of salt.
6. Remove the toothpicks and serve the cuttlefish with the tomato salad and the bread.