Drive away potatoes and onions
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Baked Cuttlefish With Tomatoes And Potatoes
ingredients
servings
4
Cuttlefish
500 oz
Garlic
1 wedge
Extra virgin olive oil
to taste
Potatoes
6 unit
Cherry tomatoes
10 unit
Salt
to taste
Pepper
to taste
Parsley
1 sprig
Grated Grana Padano
to taste
Breadcrumbs
to taste
second courses from Italy - Puglia
Baked Cuttlefish With Tomatoes And Potatoes
Baked Cuttlefish With Tomatoes And Potatoes
ready in
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
A tasty and savory second course that has, in simplicity, its strength: it is the cuttlefish baked with tomatoes and potatoes!
preparation
step 1
Preheat the oven to 220 °.
step 2
Peel the potatoes and put them in a bowl full of cold water. Then slice them thinly, rinse them under running water then drain them.
step 3
In a bowl, collect plenty of grated parmesan, breadcrumbs, chopped parsley, minced garlic, salt and pepper.
step 4
In a baking dish greased with extra virgin olive oil, arrange a layer of potatoes and lay the cuttlefish on top ... cover with the washed and cut cherry tomatoes and the prepared mixture. Season with a drizzle of extra virgin olive oil and one or two glasses of water.
step 5
Bake at 220 ° C for about 20 minutes or until golden brown desired.
step 6
Remove from the oven and serve.
