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Best Easy Seppie Ripiene Recipe

Name: Best Easy Seppie Ripiene Recipe
Total time: 55 min
Yield: 250 g
Ingredients: Cuttlefish (cleaned, whole, medium) 4 pieces; Breadcrumbs 2 cups; Egg 1 piece; Parmesan cheese (grated) 0.5 cup; Fresh parsley (chopped) 0.5 cup; Garlic (minced) 2 cloves; Olive oil 3 tbsp; Salt 1 tsp; Black pepper 0.5 tsp; Crushed red pepper flakes 0.25 tsp; Canned crushed tomatoes 2 cups; White wine 0.5 cup

Stuffed cuttlefish with breadcrumbs and herbs, braised in tomato sauce. This high protein mediterranean dish is a fresh, family-friendly dinner from coastal Italy that's full of flavor.

Cook 55 min Difficulty NORMAL 290 kcal

#mediterranean #high protein #family dinner #stuffed seafood

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Ingredients

Main ingredients

Cuttlefish (cleaned, whole, medium) 4 pieces
Breadcrumbs 2 cups
Egg 1 piece
Parmesan cheese (grated) 0.5 cup
Fresh parsley (chopped) 0.5 cup
Garlic (minced) 2 cloves
Olive oil 3 tbsp

Seasonings/Sauce

Salt 1 tsp
Black pepper 0.5 tsp
Crushed red pepper flakes 0.25 tsp
Canned crushed tomatoes 2 cups
White wine 0.5 cup

Nutrition summary

Carbohydrates 18 g 25%

Protein 28 g 39%

Fat 10 g 36%

Serving size 250g

Cooking steps

1

Preheat oven to 350°F (175°C). Rinse and pat dry the cleaned cuttlefish, setting tentacles aside for stuffing if desired.
2

In a mixing bowl, combine breadcrumbs, chopped cuttlefish tentacles (optional), egg, Parmesan, parsley, 1 minced garlic clove, 1 tbsp olive oil, and seasoning with half the salt and pepper. Mix until evenly moistened.
3

Stuff each cuttlefish with the breadcrumb mixture, packing gently. Secure openings with toothpicks to prevent filling from escaping during cooking.
4

Heat 2 tbsp olive oil in an oven-safe braising pan over medium heat. Add remaining garlic and sauté for 30 seconds, then add stuffed cuttlefish, browning lightly on both sides for about 2 minutes each.
5

Pour in white wine to deglaze, scraping the pan, then add crushed tomatoes and remaining seasonings. Cover and braise in the oven for 35 minutes, until cuttlefish are tender and stuffing is heated through. Serve hot, spooning sauce over the top.

Personalized Q&A

Q. What's the key ingredient in this recipe?

The primary ingredient in Seppie Ripiene is whole cuttlefish, which defines the dish's flavor and texture. The cuttlefish is stuffed with a savory breadcrumb and herb mixture, complemented by a tomato-based braising sauce to enhance its natural seafood sweetness.

Q. How do I prevent the stuffing from falling out during cooking?

To keep the stuffing secure inside the cuttlefish, gently pack the filling and use toothpicks to close the openings before braising. Browning each stuffed cuttlefish briefly also helps firm the exterior, reducing leakage during the oven braise.

Q. What is the best way to ensure the cuttlefish remains tender, not rubbery?

For tender cuttlefish, braise the stuffed pieces in sauce, covered, in a moderate oven (350°F) for about 35 minutes. Avoid high or prolonged heat, as overcooking can toughen the flesh. Observe timing and let the sauce gently infuse moisture.

Q. How many calories and how much protein does each serving contain?

Each serving of Seppie Ripiene provides approximately 290 kcal and 28 grams of protein, making it a high-protein, balanced meal with about 25% of calories from carbohydrates, 39% from protein, and 36% from fat.

Q. Which seasoning adds the most character to the stuffing?

Fresh parsley and grated Parmesan in the stuffing deliver aromatic and savory notes that pair beautifully with seafood, while garlic and black pepper provide subtle heat and depth to the overall flavor profile.

Best Easy Seppie Ripiene Recipe

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