Cuttlefish Stuffed Sorrentine Style

Preparation:

Preparation: Clean the cuttlefish well from the impurities contained in the bag, remove the internal cartilage and cut the tentacles. Prepare the filling in a bowl by mixing a lot of Parmesan with the eggs to obtain a creamy and thick mixture, add a pinch of salt and pepper, the diced mozzarella and the raisins. In a pan where the crushed garlic will have left its olive oil fragrance, and the chilli pepper will have made it more overbearing, remove both the garlic and the chilli pepper and replace them with tentacles. Let them fry before adding the stuffed cuttlefish, cooking them for a few minutes on a high flame. Add the crushed cherry tomatoes, adjust the amount of salt, lower the heat, cover the pan and leave to cook for about twenty minutes. Before serving, remove the thread that closes them, place them on a plate, covered by their sauce with the addition of chopped parsley.