The marine landscape of Vieste, embellished by the white cliffs that are reflected in the crystalline waters, also offers gastronomic jewels that pay homage to the territory. One of these culinary pearls is the recipe for stuffed cuttlefish with peas. This dish, often prepared on holidays like that of St. George, recalls the culinary tradition of Puglia and blends simple flavors in a gustatory dance that conquers the palate.
Ingredients for 4 people:
- 4 medium-sized fresh cuttlefish
- 500 grams of peas (fresh, canned or frozen)
- 1/4 white onion
- 60 ml of extra virgin olive oil from Puglia
- 1 egg
- 100 g of parmesan cheese
- 1 tablespoon of breadcrumbs
- 2 parsley stalks
- 1/2 clove of garlic
- Cleaning Cuttlefish: Clean the cuttlefish by removing the entrails and saving the tentacles. Remove eyes and wash under running water.
- Preparation of the Filling: In a pan with a drizzle of oil, fry the crushed garlic and the chopped cuttlefish tentacles. After a minute, add the chopped parsley and cook for another 2 minutes. Add the crumbled breadcrumbs and cook for another 2 minutes. Pour the white wine and let it evaporate. Transfer the mixture into a bowl and, once cooled, add the grated parmesan, egg, salt, pepper and more chopped parsley. Mix until you obtain a homogeneous mixture. If necessary, add grated bread.
- Filling the cuttlefish: Fill the cuttlefish with the prepared filling, leaving a little edge. Seal with toothpicks.
- Wet cooking: In a large pan, heat a drizzle of oil and after sautéing it with the onions and carrots, cook the cuttlefish. After a couple of minutes, add the white wine and let it evaporate. Add the peas (already cooked, if you use fresh ones) and continue cooking for about 30 minutes, adding salt towards the end. Some variations also use tomato puree.
Serve the cuttlefish piping hot, perhaps accompanied by a good glass of local white wine. This dish represents the essence of Apulian cuisine, where simple ingredients combine to create authentic and unforgettable flavours.