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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

with gluten with fish with lactose high in iron source of C vitamins high in potassium high in phosphorus

ready in

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Baked Cuttlefish With Tomatoes And Potatoes

A tasty and savory second course that has, in simplicity, its strength: it is the cuttlefish baked with tomatoes and potatoes!

Baked Cuttlefish With Tomatoes And Potatoes step 1

step 1

Preheat the oven to 220 °.

Baked Cuttlefish With Tomatoes And Potatoes step 2

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.

Baked Cuttlefish With Tomatoes And Potatoes step 3

step 3

In a bowl, collect plenty of grated parmesan, breadcrumbs, chopped parsley, minced garlic, salt and pepper.

Baked Cuttlefish With Tomatoes And Potatoes step 4

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.

Baked Cuttlefish With Tomatoes And Potatoes step 5

step 5

Bake at 220 ° C for about 20 minutes or until golden brown desired.

Baked Cuttlefish With Tomatoes And Potatoes step 6

step 6

Remove from the oven and serve.

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