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Cuttlefish Stuffed With Carrots And Chickpeas
ingredients
servings
1
Cuttlefish
1 unit
Precooked chickpeas
70 oz
Carrots
1 unit
Lemon juice
30 fl oz
Shallots
1 unit
Extra virgin olive oil
1 teaspoon
second courses from Italy
Cuttlefish Stuffed With Carrots And Chickpeas
Cuttlefish Stuffed With Carrots And Chickpeas
ready in
30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
You can view the post dedicated to the recipe on my Instagram account: incucinasalutatmente. You will find many recipes created with the utmost attention in the choice of ingredients and cooking methods, all in support of our health.
preparation
step 1
Wash the cuttlefish thoroughly. Separate the cloak from the head and the tentacles.
step 2
Finely cut the tentacles and head, taking care to remove the central cartilage part. Make a longitudinal incision on the mantle and set it aside.
step 3
Meanwhile, heat the vegetable broth in a pan, to which carrot, shallot, half of the chickpeas and the chopped cuttlefish pieces will be added.
step 4
Season with salt, pepper, chilli pepper and parsley to taste. Put the lid on and lower the heat to a minimum.
step 5
Blend the remaining half of the chickpeas together with the lemon juice and parsley, until obtaining a semi-liquid cream.
step 6
Add the cream obtained to the rest of the seasoning in the pan and stir for a few minutes, until part of the lemon juice has dried.
step 7
Fill the cuttlefish coat with part of the seasoning obtained and seal it with toothpicks.
step 8
Place everything in a baking dish and season the surface of the coat with parsley, pepper and sweet paprika.
step 9
Cook the stuffed cuttlefish bag in an oven or in a basket at 80 degrees for about 20 minutes.
step 10
Once cooked, add the cuttlefish to the rest of the seasoning. Add extra virgin olive oil and the most popular spices.
