Little cuttlefish or squid stuffed with crab

Little cuttlefish or squid stuffed with crab

Seppiette o calamari ripieni di granchio

By
From
The Collection
Serves
4
Photographer
Alastair Hendy

Ingredients

Quantity Ingredient
1 medium crab, cooked and cleaned
16 small cuttlefish or squid, cleaned but kept whole
5 tablespoons olive oil
1 onion, finely chopped
1 tablespoon plain flour
4 tablespoons milk
2 egg yolks
50g butter
salt
pepper
4 tablespoons dry white wine
1 tablespoon flat-leaf parsley, finely chopped

Method

  1. Remove the meat from the crab and set aside. Rinse the cuttlefish or squid pouches and set aside with the tentacles.
  2. Heat the olive oil in a pan and fry the onion until soft, then stir in the flour. Add the milk and cuttlefish or squid and cook gently, allowing 10–12 minutes for small, 12–18 for larger ones.
  3. Remove the cuttlefish or squid from the sauce. Chop the tentacles very finely and put them into a bowl with the crabmeat, egg yolks and butter. Mix well, seasoning with salt and pepper to taste. Use to stuff the cuttlefish or squid cavities.
  4. Put the stuffed fish back in the sauce. Add the wine and a little water to obtain a thick sauce, and cook slowly for another 10 minutes. Adjust the seasoning and sprinkle with chopped parsley. Serve with polenta.

Tags:
The Collection
Antonio
Carluccio
Carlucio
Italian
Mediterranean
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