{"id":5544,"date":"2017-07-13T20:01:13","date_gmt":"2017-07-13T20:01:13","guid":{"rendered":"http:\/\/cookwithgusto.com\/?p=5544"},"modified":"2017-07-14T08:42:52","modified_gmt":"2017-07-14T08:42:52","slug":"stuffed-cuttlefish-white-balsamic-vinegar-saporoso","status":"publish","type":"post","link":"https:\/\/cookwithgusto.com\/?p=5544","title":{"rendered":"Stuffed Cuttlefish with White Balsamic Vinegar &#8220;Prelibato&#8221;"},"content":{"rendered":"<p class=\"p1\">Are you ready to try\u00a0one of our most delicate and exquisite recipes?<\/p>\n<p class=\"p1\">Today we have a delicious traditional recipe from the region of Puglia: Stuffed Cuttlefish. In Italian, &#8220;Seppie\u00a0Ripiene&#8221;.<\/p>\n<p>The meat of this fish is healthy\u00a0and nutritious.\u00a0In the pulp of cuttlefish, you can find vitamins D, E, A, B6, B12, fatty acids omega 3 and omega 6, selenium, potassium, iodine, phosphorus, iron and easy digestive protein.<\/p>\n<p>Only for quality food lovers&#8230;<\/p>\n<p>The meat of cuttlefish is tender the taste can&#8217;t get any better than stuffed with delicious\u00a0<a href=\"https:\/\/tastewithgusto.ie\/shop\/black-olive-oven-baked\/\">Oven-Dried Black Olives<\/a> and capers. But the real secret of this recipe is the unique taste of\u00a0<a href=\"https:\/\/tastewithgusto.ie\/shop\/white-balsamic-vinegar-prelibato\/\">White Balsamic Vinegar &#8220;Prelibato&#8221;<\/a>.<\/p>\n<p>Prelibato, the white balsamic condiment, made using the best part of the grape \u201cTrebbiano Modenese\u201d, crushed in a soft and slow process to\u00a0obtain the crushing transparent juice. Then, the juice is centrifuged to make it dense without cooking and aged in ash barrels for 5 years. The delicate aroma and its clear colour are due to the ash woods.<\/p>\n<p>Sprinkle few drops on fish, crustacean, molluscs, caviar and on all type of fresh fruit and you will be amazed!<\/p>\n<p>Get the chance to impress your partner and try my:<\/p>\n<h1>Stuffed Cuttlefish with White Balsamic Vinegar &#8220;Prelibato&#8221;<\/h1>\n<h2>Ingredients for 2 people:<\/h2>\n<ul>\n<li>4 Cuttlefish<\/li>\n<li>50g Breadcrumbs<\/li>\n<li>Parsley<\/li>\n<li>1 Garlic clove<\/li>\n<li>Capers<\/li>\n<li>1 Pack of<a href=\"https:\/\/tastewithgusto.ie\/shop\/black-olive-oven-baked\/\"> Oven-Dried Black Olives<\/a><\/li>\n<li>1 Egg<\/li>\n<li>50g grated Pecorino<\/li>\n<li>6 Cherry tomatoes<\/li>\n<li><a href=\"https:\/\/tastewithgusto.ie\/shop\/extra-virgin-olive-oil-il-vero-1-lt\/\">Extra Virgin Olive Oil &#8220;Il Vero&#8221;<\/a><\/li>\n<li>1\/2 glass of White Wine<\/li>\n<li>Peper and salt, as needed<\/li>\n<li><a href=\"https:\/\/tastewithgusto.ie\/shop\/white-balsamic-vinegar-prelibato\/\">White Balsamic Vinegar &#8220;Prelibato&#8221;<\/a><\/li>\n<\/ul>\n<figure id=\"attachment_5545\" aria-describedby=\"caption-attachment-5545\" style=\"width: 296px\" class=\"wp-caption aligncenter\"><a href=\"http:\/\/cookwithgusto.com\/wp-content\/uploads\/2017\/07\/cuttlefish1.jpg\"><img decoding=\"async\" class=\"wp-image-5545 size-full\" src=\"http:\/\/cookwithgusto.com\/wp-content\/uploads\/2017\/07\/cuttlefish1.jpg\" width=\"296\" height=\"166\" \/><\/a><figcaption id=\"caption-attachment-5545\" class=\"wp-caption-text\">Ingredients<\/figcaption><\/figure>\n<p>Prepare the cuttlefish, removing the hard parts and the ink. Then, separate the 8 largest pieces from the tentacles and set aside.<\/p>\n<figure id=\"attachment_5546\" aria-describedby=\"caption-attachment-5546\" style=\"width: 295px\" class=\"wp-caption aligncenter\"><a href=\"http:\/\/cookwithgusto.com\/wp-content\/uploads\/2017\/07\/cuttlefish2.jpg\"><img decoding=\"async\" class=\"wp-image-5546 size-full\" src=\"http:\/\/cookwithgusto.com\/wp-content\/uploads\/2017\/07\/cuttlefish2.jpg\" width=\"295\" height=\"166\" \/><\/a><figcaption id=\"caption-attachment-5546\" class=\"wp-caption-text\">Clean and prepare the cuttlefishes<\/figcaption><\/figure>\n<p>Chop coarsely the tentacles\u00a0and any remainder.<\/p>\n<figure id=\"attachment_5547\" aria-describedby=\"caption-attachment-5547\" style=\"width: 296px\" class=\"wp-caption aligncenter\"><a href=\"http:\/\/cookwithgusto.com\/wp-content\/uploads\/2017\/07\/cuttlefish3.jpg\"><img decoding=\"async\" class=\"wp-image-5547 size-full\" src=\"http:\/\/cookwithgusto.com\/wp-content\/uploads\/2017\/07\/cuttlefish3.jpg\" width=\"296\" height=\"166\" \/><\/a><figcaption id=\"caption-attachment-5547\" class=\"wp-caption-text\">Chop the tentacles<\/figcaption><\/figure>\n<p>Chopped the\u00a0<a href=\"https:\/\/tastewithgusto.ie\/shop\/black-olive-oven-baked\/\">oven-dried black olives<\/a>,\u00a0garlic and parsley.<\/p>\n<figure id=\"attachment_5548\" aria-describedby=\"caption-attachment-5548\" style=\"width: 296px\" class=\"wp-caption aligncenter\"><a href=\"http:\/\/cookwithgusto.com\/wp-content\/uploads\/2017\/07\/cuttlefish4.jpg\"><img decoding=\"async\" class=\"wp-image-5548 size-full\" src=\"http:\/\/cookwithgusto.com\/wp-content\/uploads\/2017\/07\/cuttlefish4.jpg\" width=\"296\" height=\"166\" \/><\/a><figcaption id=\"caption-attachment-5548\" class=\"wp-caption-text\">Mince the garlic, parsley and the oven dried black olives.<\/figcaption><\/figure>\n<p>In a bowl mix all the chopped ingredients including the cuttlefish tentacles with capers, egg, grated pecorino, breadcrumbs, salt and pepper.<\/p>\n<figure id=\"attachment_5549\" aria-describedby=\"caption-attachment-5549\" style=\"width: 296px\" class=\"wp-caption aligncenter\"><a href=\"http:\/\/cookwithgusto.com\/wp-content\/uploads\/2017\/07\/cuttlefish5.jpg\"><img decoding=\"async\" class=\"wp-image-5549 size-full\" src=\"http:\/\/cookwithgusto.com\/wp-content\/uploads\/2017\/07\/cuttlefish5.jpg\" width=\"296\" height=\"166\" \/><\/a><figcaption id=\"caption-attachment-5549\" class=\"wp-caption-text\">Make the filling ingredients<\/figcaption><\/figure>\n<p>Stir all together, to obtain a soft mixture.<\/p>\n<figure id=\"attachment_5550\" aria-describedby=\"caption-attachment-5550\" style=\"width: 295px\" class=\"wp-caption aligncenter\"><a href=\"http:\/\/cookwithgusto.com\/wp-content\/uploads\/2017\/07\/cuttlefish6.jpg\"><img decoding=\"async\" class=\"wp-image-5550 size-full\" src=\"http:\/\/cookwithgusto.com\/wp-content\/uploads\/2017\/07\/cuttlefish6.jpg\" width=\"295\" height=\"167\" \/><\/a><figcaption id=\"caption-attachment-5550\" class=\"wp-caption-text\">Stir all the ingredients together<\/figcaption><\/figure>\n<p>Fill the cuttlefishes with the mixture.<\/p>\n<figure id=\"attachment_5551\" aria-describedby=\"caption-attachment-5551\" style=\"width: 296px\" class=\"wp-caption aligncenter\"><a href=\"http:\/\/cookwithgusto.com\/wp-content\/uploads\/2017\/07\/cuttlefish7.jpg\"><img decoding=\"async\" class=\"wp-image-5551 size-full\" src=\"http:\/\/cookwithgusto.com\/wp-content\/uploads\/2017\/07\/cuttlefish7.jpg\" width=\"296\" height=\"166\" \/><\/a><figcaption id=\"caption-attachment-5551\" class=\"wp-caption-text\">Stuff the cuttlefishes<\/figcaption><\/figure>\n<p>Close the cuttlefish with wooden sticks and put them in a baking pot with a little bit of <a href=\"https:\/\/tastewithgusto.ie\/shop\/extra-virgin-olive-oil-il-vero-1-lt\/\">Extra Virgin Olive Oil<\/a> and white wine. Add also few chopped cherry tomatoes and diced <a href=\"https:\/\/tastewithgusto.ie\/shop\/black-olive-oven-baked\/\">black olives<\/a>, to obtain a delicious sauce.<\/p>\n<figure id=\"attachment_5552\" aria-describedby=\"caption-attachment-5552\" style=\"width: 295px\" class=\"wp-caption aligncenter\"><a href=\"http:\/\/cookwithgusto.com\/wp-content\/uploads\/2017\/07\/cuttlefish8.png\"><img decoding=\"async\" class=\"wp-image-5552 size-full\" src=\"http:\/\/cookwithgusto.com\/wp-content\/uploads\/2017\/07\/cuttlefish8.png\" width=\"295\" height=\"166\" \/><\/a><figcaption id=\"caption-attachment-5552\" class=\"wp-caption-text\">Close the cuttlefishes and prepare the dressing<\/figcaption><\/figure>\n<p>Bake in the oven at 190\u00b0C for 40-45 minutes. Then,\u00a0sprinkle on top the <a href=\"https:\/\/tastewithgusto.ie\/shop\/white-balsamic-vinegar-prelibato\/\">White Balsamic Vinegar &#8220;Prelibato&#8221;<\/a>.<\/p>\n<figure id=\"attachment_5553\" aria-describedby=\"caption-attachment-5553\" style=\"width: 295px\" class=\"wp-caption aligncenter\"><a href=\"http:\/\/cookwithgusto.com\/wp-content\/uploads\/2017\/07\/cuttlefish9.jpg\"><img decoding=\"async\" class=\"wp-image-5553 size-full\" src=\"http:\/\/cookwithgusto.com\/wp-content\/uploads\/2017\/07\/cuttlefish9.jpg\" width=\"295\" height=\"166\" \/><\/a><figcaption id=\"caption-attachment-5553\" class=\"wp-caption-text\">Enjoy!<\/figcaption><\/figure>\n<p>All done! Serve warm and &#8230; Buon Appetito!<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Are you ready to try\u00a0one of our most delicate and exquisite recipes? Today we have a delicious traditional recipe from the region of Puglia: Stuffed Cuttlefish. In Italian, &#8220;Seppie\u00a0Ripiene&#8221;. The meat of this fish is healthy\u00a0and nutritious.\u00a0In the pulp of cuttlefish, you can find vitamins D, E, A, B6, B12, fatty acids omega 3 and [&hellip;]<\/p>\n","protected":false},"author":10,"featured_media":5554,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-5544","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes"],"_links":{"self":[{"href":"https:\/\/cookwithgusto.com\/index.php?rest_route=\/wp\/v2\/posts\/5544","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/cookwithgusto.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/cookwithgusto.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/cookwithgusto.com\/index.php?rest_route=\/wp\/v2\/users\/10"}],"replies":[{"embeddable":true,"href":"https:\/\/cookwithgusto.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=5544"}],"version-history":[{"count":7,"href":"https:\/\/cookwithgusto.com\/index.php?rest_route=\/wp\/v2\/posts\/5544\/revisions"}],"predecessor-version":[{"id":5652,"href":"https:\/\/cookwithgusto.com\/index.php?rest_route=\/wp\/v2\/posts\/5544\/revisions\/5652"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/cookwithgusto.com\/index.php?rest_route=\/wp\/v2\/media\/5554"}],"wp:attachment":[{"href":"https:\/\/cookwithgusto.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=5544"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cookwithgusto.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=5544"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cookwithgusto.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=5544"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}