Genovese dish

  • Difficulty


  • 350 g0SXE011
  • 8 small size cuttle fish
  • 50 g roman ricotta
  • 2 tbsp breadcrumbs
  • 2 small bunch basil
  • 2 small bunches marjoram
  • 20 g pine kernels
  • 1 clove garlic
  • 1 shallot
  • 1 spring onion
  • 400 g tomatoes, ripe and firm
  • 1 egg
  • ½ glass dry white wine
  • salt and pepper
Spaghettini n° 11


Blanch the tomatoes in boiling water, once peeled, deseeded and drained chop them coarsely.Clean the spring onion then chop it finely. Rinse the marjoram and the basil, dry them and chop them separately.Heat 3 tbsp of oil, add the spring onion with a bit of marjoram and basil and fry until the onion is soft.After a few minutes add the tomatoes, the salt, the pepper and simmer for 15-20 minutes over a medium heat, adding 2 tbsp of oil when almost ready with a sprinkle of basil and marjoram.In the meanwhile clean the cuttlefish, removing the insides, the bone and the inside and outside skin, remove the tentacles and slice them and put them in a bowl.Toast the pine kernels, put them in a non-stick pan and chop the garlic aside then mix the tentacles with the pine kernels with the basil, the leftover marjoram.Add the egg, the ricotta, the breadcrumbs, the chopped garlic, salt and pepper fold in all the ingredients well and use this mix to stuff the cuttlefish.Sow the cuttlefish with white kitchen thread. Peel the shallot, slice it finely, place it in a pan with a dash of oil and fry until soft, then add the cuttlefish and brown.Pour the white wine, let it evaporate, salt and pepper and simmer for 10-15 minutes, covering it with a lid.In the meanwhile cook the pasta and drain it al dente, mix it with the tomato sauce and serve it with the stuffed cuttlefish.