Main dishes

Cuttlefish stuffed with sun-dried tomatoes, capers, Taggiasca olives served with a courgette and mussel stew

Total time required

35 mins preparation

Difficulty

Average

Ingredients | Serves 1

To prepare the filling: Soak the stale bread in milk. Squeeze it out and dress it with Robo Red Pesto, Robo Taggiasca Olives, Robo Pickled Capers, garlic, parsley, chopped basil, grated Pecorino cheese, egg and breadcrumbs. Mix all these ingredients together and then fill the cuttlefish.

To prepare the stew: Dice the courgette and blanch it in water and salt quickly, then emulsify it with extra virgin olive oil, basil, garlic, salt and pepper. Quickly cook the mussels in a pan with oil, garlic and parsley leaves; simmer with white wine until reduced and set aside.

To prepare the cuttlefish: Arrange the filled cuttlefish in a baking dish or oven dish with extra virgin olive oil and a light layer of Robo Fumetto di Pesce (fish stock), an unpeeled clove of garlic, parsley and basil. Bake in the oven at 180°C for about 9/10 minutes.
Serving suggestion: Spoon the courgette sauce into the centre of the serving dish, place the filled cuttlefish on top and garnish with the de-shelled mussels.