Cuttle fish au gratin
Instructions
Wash the cuttlefish, dry.
Cut into strips and slightly brown in a pan with plenty of oil and two cloves of garlic.
Let them jump over high heat for a few minutes, add salt, pepper, add a spoonful of capers and pitted and chopped olives.
Cook top and covered for about 45 minutes.
When the cuttlefish are almost cooked, sprinkle with chopped parsley mixed with breadcrumbs.
Seasoned with a tour of oil spilled and then bake in a preheated oven at 180 degrees for about 10 minutes.
Serve hot immediately.
Accompanying wines: Oltrepò Pavese Riesling DOC, Trebbiano d'Abruzzo DOC, Cilento DOC White.
Ingredients and dosing for 6 persons
- 1000 g of clean cuttlefish
- 50 g of green olives
- 1 tablespoon of capers
- 2 cloves of garlic
- Parsley
- Breadcrumbs
- Abundant of olive oil
- Salt
- Pepper