Seppie Ripiene alla Molisana
Tender cuttlefish stuffed with seasoned breadcrumbs, egg, and herbs, braised slowly in rich tomato sauce. Known locally in Termoli dialect as secche 'mbuttite.
- Prep
- 25 min
- Cook
- 40 min
- Total
- 65 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 410 kcal
Equipment
- •Wide shallow casserole with lid
- •Mixing bowl
- •Cutting board
- •Sharp knife
- •Toothpicks
Nutrition
Per serving, approximate
- Calories
- 410 kcal
- fat
- 18 g
- carbs
- 24 g
- fibre
- 3 g
- protein
- 34 g
- calories
- 410 kcal
Instructions
- 1
Finely chop the cuttlefish tentacles and wings into tiny pieces.
- 2
Heat two tablespoons of olive oil in a pan over medium heat and fry the chopped tentacles for two minutes.
- 3
Place the breadcrumbs, minced garlic, chopped parsley, grated cheese, beaten egg, and cooked tentacles into a mixing bowl.
- 4
Mix the stuffing thoroughly until it forms a cohesive paste, seasoning with salt and pepper.
- 5
Stuff each cuttlefish pouch loosely to two-thirds full to prevent bursting during cooking.
- 6
Secure the open ends of each stuffed cuttlefish tightly using wooden toothpicks.
- 7
Heat the remaining olive oil in a wide casserole dish over medium-high heat.
- 8
Brown the stuffed cuttlefish on all sides for three minutes until lightly coloured.
- 9
Pour in the white wine and allow the liquid to evaporate completely.
- 10
Add the crushed tomatoes, cover with a lid, and simmer gently on low heat for thirty-five minutes until tender.
- 11
Remove the toothpicks before serving and spoon the rich tomato sauce over the warm cuttlefish.
Chef's tips
Do not overfill the cuttlefish hoods because they contract significantly as they cook and can split open. Check tenderness with a toothpick, which should slide into the flesh effortlessly without resistance.
Ingredient substitutions
- cuttlefish → medium squid, reducing the simmering time to twenty-five minutes
- Pecorino cheese → grated Parmigiano Reggiano for a milder savoury finish
Storage
Keep leftover braised cuttlefish in an airtight container in the refrigerator for up to two days.
Reheating
Reheat gently in a covered pan over low heat with a tablespoon of water until warm throughout.
Common mistakes to avoid
- •Overpacking the cuttlefish pockets, which causes them to tear open in the pan.
- •Cooking the cuttlefish over high heat, which makes the seafood rubbery and tough.
Serving suggestions
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