Oven Baked Vegetable Soup with Artichokes Stuffed with Cuttlefish

Food Main Courses Starters
Domenico Maggi
10 Servings
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 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
  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.