Cuttlefish Stuffed Baked

Preparation:

Preparation: Clean the parsley, wash it and chop it; peel the garlic and mince it too. Carefully clean the cuttlefish, separating the sacs from the tentacles without breaking them, and wash them well, passing them several times under running water. Shell the egg in a bowl, season it with salt and pepper and beat it well; then add half of the breadcrumbs and the pecorino cheese, the clove of garlic and a little of the parsley, a spoonful of oil and mix carefully. Fill the cuttlefish bags with this mixture (the filling shouldn't be too much because it swells up during cooking and can break the bag that contains it) and sew the opening again with kitchen string. Peel the potatoes, wash them and cut them into slices; put half of them in a pan with very little salted water, place the stuffed cuttlefish on top and arrange the chopped tentacles and the remaining potatoes around them. Drizzle the preparation with the remaining oil, sprinkle with breadcrumbs and pecorino mixed together, chopped parsley, salt and pepper and place in the preheated oven at 170 degrees for about 30 minutes. Serve hot on the table.