Ingredients
-
Ingredients
-
4 cuttlefishmedium
-
1 red pepper
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5 jerusalem artichokestopinambur
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2 courgettes
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3 carrots
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2 onions
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1 untreated lemon
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2 tbsp pistachio pesto
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For the filling
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400g stale bread
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1 egg white
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1 bunch of black cabbage
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about 50g breadcrumbs
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50g Pecorino Romano
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6 dried tomato fillets
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2 cloves of garlic
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2 sprigs of rosemary
-
2 tbsp extra virgin olive oil
-
chili powderoptional
Ingredients
Ingredients |
|
| 4 cuttlefish | |
| 1 red pepper | |
| 5 jerusalem artichokes | |
| 2 courgettes | |
| 3 carrots | |
| 2 onions | |
| 1 untreated lemon | |
| 2 tbsp pistachio pesto | |
For the filling |
|
| 400g stale bread | |
| 1 egg white | |
| 1 bunch of black cabbage | |
| about 50g breadcrumbs | |
| 50g Pecorino Romano | |
| 6 dried tomato fillets | |
| 2 cloves of garlic | |
| 2 sprigs of rosemary | |
| 2 tbsp extra virgin olive oil | |
| chili powder | |
Steps
|
1
|
Start with the cuttlefish stuffing. |
|
2
|
Clean the cuttlefish and wash the black cabbage leaves. |
|
3
|
Separate the cuttlefish heads from the body. |
|
4
|
Coarsely cut the cuttlefish heads and black cabbage with a knife. |
|
5
|
Firstly, cook the black cabbage leaves and cuttlefish head clippings, using the Combi Programme 4 (Steam + MWO) for 8 minutes. |
|
6
|
Meanwhile, cut the bread into little pieces and add the dried tomatoes also cut into fillets. |
|
7
|
Once the black cabbage and cuttlefish heads are cooked, cut it all into small pieces and add it together with the liquid from the grill tray to the bread. Add the grated pecorino cheese, salt, egg white, garlic, the rosemary, and the chili powder and mix. |
|
8
|
Cook the vegetables for your veggie bed, finely chopped and seasoned to taste, for about 8 minutes with the Combi Programme 5 (Steam + Grill). |
|
9
|
Open up the cuttlefish tube by cutting open one side. In that way more filling can be added. Score gently the back of the cuttlefish with a knife to facilitate cooking and leave them to marinate with the lemon juice, rosemary and pepper. |
|
10
|
Now fill the cuttlefish by placing the scored side down and adding some filling on top and closing it in the bottom part with some toothpicks. |
|
11
|
Once the veggies are cooked, add the stuffed cuttlefish onto the vegetable bed (scored side facing up) and cook on Combi 5 for about 10-12 minutes (in the upper shelf position). |
|
12
|
After the 10-12 minutes, open the door and let the steam out. Then use the Grill setting 1 and grill the cuttlefish and vegetables for 6-8 minutes. |
|
13
|
Make the sauce by mixing the lemon juice with the pistachio pesto. |
|
14
|
Serve the stuffed cuttlefish on a bed of the vegetables and drizzle some pesto over it. |
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