Boatswain Cuttlefish

Preparation:

Preparation: Clean and boil the prawns in lightly salted boiling water, then peel them. Clean, wash under running water and dry the cuttlefish; separate the sacs from the tentacles. Prepare the filling by chopping the tentacles, the capers, the garlic, the peeled and seeded tomato, the breadcrumbs softened in milk and squeezed, three spoonfuls of grated Parmesan, the egg, salt and pepper. Stuff the cuttlefish with this mixture and then close the opening of the bag with a toothpick or kitchen string. In a saucepan, heat a few spoonfuls of oil, then sauté the prawns and then place the cuttlefish on top, add salt and after a few minutes pour over the brandy. Cook over low heat in a covered pot for about half an hour, adding water or hot broth if necessary, then serve.