STUFFED TOMATOES WITH CUTTLEFISH

STUFFED TOMATOES WITH CUTTLEFISH

ingredients (for 6 people) :

6 round red tomatoes

1 kg cuttlefish, cleaned

2 cup rice

2 tblsp chopped fresh parley

1 tblsp chopped fresh mint

2 medium-size onions, grated salt, pepper

2 cloves garlic, chopped fine

2 cups olive oil

Divide each of the cuttlefish into two, head and body. Clean very thoroughly, removing the bone.

Remove the sac and its ink from each cuttlefish, reserving just one sac. Put the cuttlefish into a saucepan of salted water, and boil for 20 minutes until soft. Strain, reserving 1,5 glassfuls of the liquor, and cut into chickpeasized pieces.

Put the pieces in a basin with plenty of room. Add oinions, rice, parsley, mint, garlic, salt and pepper, oil, ink, and a smidgeon of liquor from the glass.

Open up the tomatoes. remove their core with a teaspoon, leaving a substantial wall of flesh. Stuff them. Put them in a suitable baking dish, pour over them the remainder of the liquor which you have reserved from when you boiled the cuttlefish. Pour oil all around. Bake in a moderate oven (180°) for about 1 hour.