Mr Muscle Campaign – July-August

Oven Baked Vegetable Soup with Artichokes Stuffed with Cuttlefish

Domenico Maggi
Serves: 10
Download PDF

Ingredients

  • VEGETABLE SOUP
  • Leeks 300g sliced
  • Green courgettes 400g
  • Potatoes 400g
  • Celery 300g sliced
  • Mushrooms 300g
  • Cherry tomatoes 300g halved
  • Parsley 20g chopped
  • Parmesan cheese 100g grated
  • Salt and pepper to season
  • Water 1 ½ l
  • Extra virgin olive oil 250g
  • ARTICHOKES STUFFED WITH CUTTLEFISH
  • Artichokes 10, cleaned and placed in water with lemon
  • Cuttlefish 400g cleaned and diced
  • Breadcrumbs 250g
  • Parmesan cheese 80g
  • Parsley 10g
  • Garlic 10g sliced
  • Eggs 3
  • Milk 300g
  • Salt and pepper to season

Method

  1. Mix all the vegetables together. Drizzle a terracotta dish with oil, season with salt and pepper and put in a layer of vegetables, sprinkle with Parmesan cheese, drizzle again with oil and make another layer of vegetables.
  2. Toss the cuttlefish in a pan with the chopped garlic.
  3. Soak the breadcrumbs in the milk, squeeze out the milk and place in a bowl. Add the cheese, parsley, cuttlefish, the remaining garlic, eggs. Season with salt and pepper and mix well.
  4. Open the artichokes and stuff with the mixture. Place them in the vegetables and add some water, slightly seasoned with salt and pepper. Sprinkle with Parmesan cheese and finish with some oil.
  5. Cook in the oven for about 50 minutes at 170°C.
Share this with friends
Feed Your Eyes

Sign up to receive an electronic version of Take Stock Magazine