Seppiette o Calamari Pipieni di Granchio

Name: Seppiette o Calamari Pipieni di Granchio (Little cuttlefish or squid stuffed with crab)
Cuisine: Italian
Ingredients: 1 cooked medium crab, cleaned; salt and pepper; salt and pepper; 4 tbsp dry white wine; 1 tbsp finely chopped flat-leaf parsley; 1 tbsp plain flour; 4 tbsp milk; 2 egg yolks; 50 g butter; 16 small cuttlefish or squid, cleaned but kept whole; 16 small cuttlefish or squid, cleaned but kept whole; 5 tbsp olive oil; 1 onion, finely chopped

Little cuttlefish or squid stuffed with crab

Preparation info

Serves
4

Difficulty
Easy

Appears in

Antonio Carluccio's Italia

By Antonio Carluccio

Published 2005

About

The Friulian cuisine is largely based on meat, game, beans and pork, but it is different on the coast, where fish is predominant. This tasty recipe from Grado is eaten locally with fried or grilled polenta.

Ingredients

1 cooked medium crab, cleaned
16 small cuttlefish or squid, cleaned but kept whole
5 tbsp

Europe
Italy
Grado
Friuli
Fish course
Pescatarian
Friuli-Venezia Giulia

Method

Remove the meat from the crab and set aside. Rinse the cuttlefish or squid pouches and set aside with the tentacles. Heat the olive oil in a pan and fry the onion until soft, then stir in the flour. Add the milk and cuttlefish or squid and cook gently, allowing 10–12 minutes for small, 12–18 for larger ones.

Remove the cuttlefish or squid from the sauce. Chop the tentacles very finely a