Seppie Ripiene

10 ingredients
5 steps

Ingredients

  • 2 1/4 pounds squid medium sized
  • 6 1/3 cups tomato sauce
  • 2 eggs
  • 3 3/4 cups grated pecorino cheese
  • 15/16 cup breadcrumbs
  • 1 clove garlic
  • chopped parsley
  • onion salt
  • pepper
  • oil

Directions

  1. 1
    Clean squid by removing the eyes, intestines and bone, being careful not to break the bag.
  2. 2
    Prepare the dough for the filling: Beat the eggs with the grated cheese, breadcrumbs, parsley and garlic chopped, salt, pepper and mix with a little oil.
  3. 3
    Fill the squid closing the end with a toothpick or cucendole with wire.
  4. 4
    Saute the chopped onion in oil along with the squid, taking care not to break them, then add the tomato sauce to cover up the cuttlefish, salt and cook over a low heat for about 2 hours.
  5. 5
    The resulting sauce also lends itself to a great spaghetti.

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