Stuffed cuttlefish with peas is a traditional recipe from Vieste, a dish from Apulian cuisine that combines the taste of the sea with the sweetness of the land. This preparation, typical of the Gargano coast, perfectly represents the culinary art of our area's seafood, where fresh cuttlefish are filled with a flavorful stuffing and slow-cooked with peas.
A peculiarity of this recipe is the use of aged Pecorino cheese in the stuffing, an element that might seem unusual in a seafood dish, but which tells the true story of Vieste and its inhabitants. The presence of Pecorino cheese in seafood recipes indeed testifies to the pastoral origins of the Vieste population, largely coming from the Gargano hinterland and particularly from Monte Sant'Angelo, the main center of the territory and an important pilgrimage site since the time of the Crusaders. This fusion of maritime and pastoral traditions has given rise to unique recipes like this one, where the flavors of the sea blend perfectly with the products of the land.
The stuffed cuttlefish recipe is a complete main course that encapsulates all the aromas of the Mediterranean: fresh parsley, garlic, aged Pecorino cheese, and our organic extra virgin olive oil blend into a stuffing that enhances the natural sweetness of the cuttlefish. Slow cooking with peas creates an irresistible sauce, perfect for dipping with toasted homemade bread.
A dish you can prepare all year round, but which reaches its peak in spring, when fresh peas are at their best.
Preparation time: 30 minutes
Cooking time: 30 minutes
Difficulty: Medium
Servings: 4 people
INGREDIENTS
4 large or 8 medium-small cuttlefish (about 700g cleaned)
1 clove of garlic
1 large bunch of parsley
200 ml white wine
1 egg
100g grated aged Pecorino cheese
50g crumbled stale bread
½ yellow onion
½ carrot
400g frozen peas
250 ml vegetable broth
Organic extra virgin olive oil Oleificio Fratelli Vieste
salt
PREPARATION:
1- Clean the cuttlefish by gently detaching the head and tentacles from the rest of the body, then remove the cartilage bone, eyes, and ink sac. Wash them thoroughly under cold running water and pat them dry.
2- Cut the tentacles of half the cuttlefish into small pieces.
3- Mince the garlic and sauté it in a pan with a drizzle of oil. After a couple of minutes, add the tentacles, some parsley, and let them brown. Pour in half of the wine, let it evaporate, and turn off the heat. Transfer this mixture to a bowl and let it cool.
4- At this point, add the egg, grated Pecorino cheese, crumbled bread, and more chopped parsley; season with salt and pepper and mix well.
5- Stuff the cuttlefish with the prepared filling and seal with toothpicks.
6- Mince the onion and carrot and brown them in a pan with a drizzle of oil, then add the stuffed cuttlefish and brown them on both sides. Pour in the remaining wine, let it evaporate, then add the peas, pour almost all the broth, season with salt, and cook for about 20 minutes, covered. After this time, remove the lid and continue cooking for another 10 minutes, checking occasionally and adding more broth if necessary.
7 - Serve hot, finishing with a drizzle of raw oil and accompanied by some slices of toasted bread.
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