Cuttlefish au gratin
Recipe second for 6 people based on Cuttlefish - cooking method oven fried.
Preparation:
Preparation: Wash the cuttlefish, dry them. Cut them into strips and fry them in a pan with plenty of oil and two cloves of garlic. Sauté them over high heat for a few minutes, add salt and pepper, add a spoonful of capers and the pitted and chopped olives. Cook slowly and covered for about 45 minutes. When the cuttlefish are almost cooked, sprinkle them with chopped parsley mixed with breadcrumbs. Drizzle with a drizzle of oil and brown in a preheated oven at 180 degrees for about ten minutes. Serve them immediately hot. Accompanying wines: Oltrepò Pavese Riesling Renano DOC, Trebbiano D'Abruzzo DOC, Cilento Bianco DOC.
Ingredients:
Ingredients: 1000 G Clean Cuttlefish - 50 G Green Olives - 1 Spoon Capers - 2 Garlic Cloves - Parsley - Breadcrumbs - Abundant Olive Oil - Salt - Pepper
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