Summary

Ingredients

For the filling:

• 1 onion (s)
• 2 cloves garlic)
• 50 g bread (s) (fresh crumbs)
• some parsley
• 115 g cheese (halloumi)
• some olive oil
• salt and pepper
• 4 squid (s) (cuttlefish)

For the sauce:

• 900 g tomato (s)
• 1 onion (s)
• 120 ml white wine, dry
• some olive oil
• salt and pepper
• rosemary

Print Recipe Pin Recipe

Instructions

1. For the filling:
2. Finely chop the onion, crush the cloves of garlic, cut the halloumi into small cubes, put the olive oil in a pan and heat it, fry the onion until translucent, remove the pan from the fire, add the garlic, breadcrumbs, parsley, halloumi, salt and pepper and mix everything thoroughly.
3. Wash the cuttlefish thoroughly and fill in the filling and seal the opening with toothpicks.
4. For the sauce:
5. Peel and roughly chop tomatoes. Heat the oil in a pan, brown the cuttlefish on all sides, remove from the pan, finely chop the onion, fry briefly, add the tomatoes and wine and reduce over high heat. Put the cuttlefish back in the pan, add salt, pepper and rosemary and let everything simmer for 30 minutes.
6. Only salad as a side dish, as this dish is very substantial.