STUFFED CUTTLEFISH FRY

INGREDIENTS
6 large cuttlefish, well cleaned, skinned
1/4 glass oil
4 tomatoes, peeled, seeded, chopped
2 dessertspoons ketchup
1/4 glass dry white wine
1 coffeespoon salt

FILLING
3 soupspoons breadcrumbs
2 soupspoons parsley, chopped
6 soupspoons cheese, grated
6 cloves garlic, crushed
1 egg, beaten
1 coffeespoon salt
1 soupspoon oil
1 coffeespoon black pepper
1/3 coffeespoon red pepper

PROCESSING METHOD
– Chop the arms finely. Put a large bowl. Add breadcrumbs, parsley, cheese, 1 chopped garlic, eggs, 1 soupspoon oil, red pepper, 1 coffeespoon salt and black pepper. Mix well.
– Stuff the cuttlefishes with the filling. Don’t push much filling. Stitch each stuffed cuttlefish.
– Heat remaining oil in a large friyingpan. Add remining garlics, and roast for 5 minutes stirring continually. Discard garlics.
– Add cuttlefishes and fry turning all sides until turn pinky.
– Add tomatoes, ketchup, wine and remining salt. Lower heat and cover. Cook for 20-25 minutes.
– Transfer cooked cuttlefishes with slotted spoon into a large bowl. Unstitch and cut slices.
– Arrange into serving dishes. Pour over the cooking sauce and serve warm.

Advertisements

3 Responses to STUFFED CUTTLEFISH FRY

  1. Sameh says:

    is there something else i can use indstade of “white wine”? anything NOT alcoholic.

  2. Kayihanoglu says:

    apple or orange juice is suitable

  3. The alcohol in the wine having a boiling point significantly lower than water, boils off before you finish cooking it so there is no alcohol in this dish. Only the flavour of wind which adds body.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: