Viestana-style stuffed cuttlefish: a traditional recipe.

Stuffed cuttlefish Viestana style are an authentic masterpiece of Apulian seafood cuisine, a main course that tells the age-old story of the relationship between Vieste and the sea. This traditional Gargano recipe transforms fresh cuttlefish from our Adriatic into small treasure chests of flavor, where each bite celebrates the perfect encounter between sea and land through simple but excellent quality ingredients.

The culinary tradition of Vieste has handed down through the centuries this preparation which sees cuttlefish stuffed with a rich and substantial filling, prepared with stale breadcrumbs, grated Apulian pecorino cheese, fresh garlic, and fragrant parsley. Everything is bound by eggs and slow-cooked in a tomato sauce that enhances the natural flavors of the sea, creating a harmonious taste that characterizes the coastal cuisine of Gargano.

The preparation technique for stuffed cuttlefish Viestana style requires patience and respect for the ingredients: from the meticulous cleaning of the mollusks to the preparation of the stuffing, each step follows established rituals that the home cooks of Vieste pass down from mother to daughter. The use of Vigoroso extra virgin olive oil during cooking and basil-infused oil as a finishing touch represents the modern evolution of this historic recipe, while maintaining the authenticity of the dish.

This traditional Vieste seafood main course is perfect for celebrating special occasions, when you want to bring to the table all the richness of our coastal territory through a preparation that combines ancient wisdom and contemporary taste.

Preparation time: 25 minutes
Cooking time: 40 minutes
Difficulty: Medium
Servings: 3 people

INGREDIENTS

6 large cuttlefish (cleaned)
150 g stale breadcrumbs
130 g grated pecorino cheese
3 cloves garlic
1 bunch parsley
2 eggs
400 g tomato passata
100 ml white wine
salt
pepper
Vigoroso olive oil
basil-infused oil

PREPARATION

In a bowl, combine the breadcrumbs with the grated pecorino cheese, two finely chopped cloves of garlic and parsley, and the eggs. Mix well until you get a homogeneous and compact mixture, then season with salt and pepper.

Take the cleaned cuttlefish pockets and fill them with the prepared mixture, without overfilling, as cuttlefish tend to shrink during cooking and the filling could escape. Close each cuttlefish with two toothpicks, securing the tentacles.

Heat a drizzle of Vigoroso olive oil in a large pot, add the garlic and let it infuse. Place the cuttlefish, let them brown on both sides, then pour in the wine and let it evaporate.

Add the tomato passata, lower the heat and let it cook slowly, covered, for about 30-40 minutes, until the cuttlefish are tender and the sauce has thickened and flavored.

Serve the cuttlefish hot, drizzled with a little basil-infused oil.