This would go just as well with squid. Be careful when removing the cuttlefish ‘bone’ as it’s important to leave the body sack whole. Don’t worry about skinning them as the skin will burn off on the grill. Serves 4
8 medium cuttlefish
150 grams pecorino Romano — grated
150 grams bread crumbs
1 medium egg
2 cloves garlic — finely chopped
1 sprig parsley — finely chopped
1 tablespoon capers — finely chopped
4 fillets anchovies — finely chopped
olive oil
salt and pepper
- Clean the cuttlefish, keeping the body whole. Finely chop the tentacles.
- Mix together in a bowl, the tentacles, bread crumbs,egg, garlic, parsley,
capers, anchovies, pepper and a good slug of olive oil. - Carefully stuff the bodies with the mixture.
- Brush with olive oil, season with salt and grill for about 20 minutes
