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Cuttlefish breaded with cornmeal baked

ingredients

servings

3

Cuttlefish

800 grams

Cornmeal

80 grams

Grated Parmesan cheese

30 grams

Extra virgin olive oil

32 grams

Iodized salt

3 grams

Parsley

5 grams

second courses from Italy

Cuttlefish breaded with cornmeal baked

Cuttlefish breaded with cornmeal baked

with gluten with fish with lactose high in iron high in calcium high in potassium with good fats

ready in

45 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Cuttlefish breaded with cornmeal baked

Too good these cuttlefish baked breaded with corn meal ... not regret frying with this simple recipe !!

Cuttlefish breaded with cornmeal baked step 1

step 1

To make this recipe I purchased from my fishmonger fresh frozen squid already cleaned, so the night before I left to defrost in the refrigerator. Weighing the ingredients.

Cuttlefish breaded with cornmeal baked step 2

step 2

Rinse thoroughly under running water cuttlefish, Privatel of the lateral fins and free them from the tentacles, the latter set aside. The body stiscioline cut of about 1 cm. width ..

Cuttlefish breaded with cornmeal baked step 3

step 3

finally dried well in both the tentacles that the strips obtained with sheets of absorbent paper. Preheat oven in ventilated mode, will reach the temperature of 180 degrees.

Cuttlefish breaded with cornmeal baked step 4

step 4

In a mixing bowl together: corn flour, Parmesan cheese and chopped parsley, stir everything.

Cuttlefish breaded with cornmeal baked step 5

step 5

Now in the mix of corn flour, parmesan and parsley, both breaded strips the tentacles, mettetene a little at a time.

Cuttlefish breaded with cornmeal baked step 6

step 6

Arrange in a baking pan lined with a sheet of greaseproof paper, where you'll shed 2 tablespoons dolio. Add salt and pour 2 tablespoons dolio other on the surface of the cuttlefish.

Cuttlefish breaded with cornmeal baked step 7

step 7

In the oven at 180 degrees for about 12 minutes, however controlled because everyone knows their oven, at the end of cooking your cuttlefish must be hold with the crispy crust.

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