Seppie Ripiene - Stuffed Cuttlefish
Here is another of Donato’s seafood dishes and is one of the delicacies of the Vasto kitchen.

Ingredients for 4 people:

4 medium-sized, fresh cuttlefish
3 eggs
120 g grated pecorino cheese (or half Parmesan and half Pecorino)
100 g of breadcrumbs
2 cloves of garlic
Salt
Pepper
Ground red pepper
A small bunch of parsley
1 dl olive oil (6 or 7 tablespoons)
Half a glass of dry white wine
Hot chili pepper

Preparation of the stuffing:

Rinse the cuttlefish (small squid) thoroughly. The fish store will clean and trim them for you.

Beat the eggs, add the salt, pepper, ground red pepper, finely chopped garlic and parsley.

Add the cheese and breadcrumbs with a tablespoon of olive oil and mix everything together. Work the mixture until the dough is firm.

Fill the cuttlefish with the stuffing (about two-thirds of the sac) and sew them up with a large needle and kitchen thread or fasten with the sides with toothpicks.

Place a high-sided pan over a low heat with about 6 tablespoons of oil, a clove of garlic and chili pepper.

Heat the oil and add the cuttlefish.

Sauté for a minute and add the wine letting the alcohol evaporate.

Add half a glass of hot water. Cover and cook for about an hour over low heat.

Add a pinch of salt. Add a little water, if the cuttlefish stick to the bottom of the pan.

Serve them hot or cold, accompanied by baked potatoes or a tomato salad and together with a Cerasuolo d'Abruzzo wine.
Variation: Instead of cooking the cuttlefish in wine and water, you can finish cooking them for about twenty minutes in tomato sauce, and serve them with pasta.