My Most Delicious Casserole Recipe
Don’t get overwhelmed by the procedure. You’ll be thankful you stuck it through.
- 1 tbsp Olive Oil
- 10 Leaves of Sage
- 250 g chopped Kabocha Squash
- 300 g Porcini Mushrooms
- a splash of White Wine
- pinch Turmeric
- pinch Himalayan Salt
- 450 g Baby Cuttlefish
- 100 g Prosciutto di Parma
- 2 tbsp Olive Oil
- 1 1/2 tbsp Yam Flour
- 150 g Coconut Milk
- 100 g Water
- pinch Himalayan Salt
- In a medium size saucepan, heat up the olive oil. Add in the sage (finely chopped) and then the diced squash and the Porcini mushrooms (replaceable with any other kinds of mushrooms if you can’t find this varietal).
- After you mix the veggies with a wooden spoon for about a minute, add in a tiny splash of white wine. Season with turmeric and Himalayan salt and let it cook with a cover for 25 minutes over medium heat. Keep an eye on it and, if it starts to stick to the pan, add a bit of water.
- In the meantime, prepare the béchamel sauce. Mix coconut milk and water in small pot and bring to a boil.
- Place the olive oil in the middle of a small saucepan over low heat and add the yam flour to it, mixing very well for a couple minutes with a wooden spoon until you get a smooth paste.
- Start adding the hot coconut milk mixture little by little to your béchamel paste, continuing to stir as the sauce thickens. Season with a pinch of salt (and nutmeg if you are not following the AIP diet) and keep on mixing your béchamel until it comes to a boil. Turn off the stove and let it sit.
- Once the pieces of your squash & mushroom filling starts to break apart, you are ready to use this as a stuffing.
- Take a casserole (like the one you see in these photos) and spread a layer of béchamel sauce on the bottom.
- Remove the tail from your cuttlefish and stuff the inside with one or two tablespoons of filling (depending on the size of your cuttlefish. You should leave some leftover stuffing aside to complete the casserole.
- Wrap each stuffed cuttlefish with a piece of Prosciutto di Parma and place it over béchamel covered casserole.
- Fill the spaces between each wrapped cuttlefish with more squash & mushroom sauce and with the tails you set aside.
- Add a touch of olive oil and bake at 350 F for 20 or 25 minutes.
- I know, I know. Wine is not AIP, but in small quantities it’s possible to use it to cook as the alcohol evaporates. If you don’t feel like using this, simply replace it with water or coconut milk.