Seppie Ripiene Recipe

Name: Seppie Ripiene
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/4 pounds squid medium sized; 6 1/3 cups tomato sauce; 2 eggs; 3 3/4 cups grated pecorino cheese; 15/16 cup breadcrumbs; 1 clove garlic; chopped parsley; onion salt; pepper; oil

Servings: persons

1
Clean squid by removing the eyes, intestines and bone, being careful not to break the bag.
2
Prepare the dough for the filling: Beat the eggs with the grated cheese, breadcrumbs, parsley and garlic chopped, salt, pepper and mix with a little oil.
3
Fill the squid closing the end with a toothpick or cucendole with wire.
4
Saute the chopped onion in oil along with the squid, taking care not to break them, then add the tomato sauce to cover up the cuttlefish, salt and cook over a low heat for about 2 hours.
5
The resulting sauce also lends itself to a great spaghetti.

650

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 1/4 pounds squid medium sized, 6 1/3 cups tomato sauce, 2 eggs, 3 3/4 cups grated pecorino cheese, and more.

Yes, Seppie Ripiene falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Seppie Ripiene

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