Carsten Schafer

• 3 lb [or 1.3608 0.00] whole cuttlefish or squid of even size
• the 8 largest pieces set aside and the
• remainder cleaned and coarsely chopped
• 2 cup [or 450 0.00] freshly grated bread crumbs
• 2 eggs lightly beaten
• 2 cloves garlic, plus 1 clove
• 1 small onion, finely chopped
• 1/3 cup [or 75 0.00] finely chopped flat-leaf parsley, plus 3 tbl
• 2 to 3 tbl milk
• 6 tbl [or 88.7208 0.00] extra-virgin olive oil
• Salt and freshly ground pepper
• 1/2 cup [or 112.5 0.00] freshly grated caciocavallo, pecorino or Parmigiano-Reggiano
• 8 large green olives, pitted and coarsely chopped
• 2 or 3 drained canned plum tomatoes, chopped
• 1/2 cup [or 112.5 0.00] dry white wine, or a little more if necessary
• Lemon wedges

In a medium bowl, combine the chopped cuttlefish with bread crumbs and eggs. Chop two of the garlic cloves with the onion and add 1/3 cup parsley and add to bread crumbs. Stir in the milk and 3 tbl oil and mix together briefly. Add salt and pepper, cheese, olives, and tomatoes. Using your hands, mix well, and stuff each of the whole cuttlefish loosely with the mixture.
Finely chop the remaining clove of garlic and mix with the remaining 3 tbl parsley. In a pan large enough to hold the cuttlefish in one layer, heat remaining 3 tbl olive oil over medium heat and add finely chopped garlic and parsley. When aromatics begin to sizzle, arrange stuffed cuttlefish in the frying pan, open side down. Brown for about 3 to 4 minutes, then carefully turn, and brown on the other side. When brown on both sides, add white wine to the pan, reduce the heat to a gentle simmer and cook, uncovered, for about 30 minutes, or until cuttlefish are tender. If the pan starts to look dry, add more wine.
Serve immediately with lemon wedges, if desired, and the small amount of sauce left in the pan spooned over the liquid.
Yield: 4 to 8 servings
Prep Time: 15 minutes
Cook Time: 45 minutes
Difficulty: Medium

Dinner-Fish

Mario Batali