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Stuffed Cuttlefish

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Stuffed Cuttlefish is made by In a medium bowl, combine the chopped cuttlefish with bread crumbs and eggs. Chop two of the garlic cloves with the onion and add 1/3 cup parsley and add to bread crumbs. Stir in the milk and 3 tablespoons oil and mix together briefly. Add salt and pepper, cheese, olives, and tomatoes. Using your hands, mix well, and stuff each of the whole cuttlefish loosely with the mixture. Finely chop the remaining clove of garlic and mix with the remaining 3 tablespoons parsley. In a pan large enough to hold the cuttlefish in one layer, heat remaining 3 tablespoons olive oil over medium heat and add finely chopped garlic and parsley. When aromatics begin to sizzle, arrange stuffed cuttlefish in the frying pan, open side down. Brown for about 3 to 4 minutes, then carefully turn, and brown on the other side. When brown on both sides, add white wine to the pan, reduce the heat to a gentle simmer and cook, uncovered, for about 30 minutes, or until cuttlefish are tender. If the pan starts to look dry, add more wine. Serve immediately with lemon wedges, if desired, and the small amount of sauce left in the pan spooned over the liquid.

Company

Christopher Ranch specializes in the production of garlic products and other ingredients for Food, Beverage and Nutrition. Products include chopped and crushed garlic in oil and citric acid, chopped garlic, garlic puree, peeled garlic, sliced garlic, peeled shallots, sun dried tomatoes and more. Christopher Ranch also offers organic products that contain more minerals, vitamins, proteins and amino acids.

Company Documents

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