As an experimental recipe developer, I live for days like today. When I have a vision about creating a dish and the result is the most delicious casserole recipe ever!
I have to be honest; many times I get things wrong. Countless dishes go unpublished. My pastries don’t rise, my cookies are hard as rocks or a zillion other possible disasters that have happened in my kitchen.
Today was one of those rare, sweet experiences where the dish came better than I imagined on the first try. Alec literally didn’t believe me when I told him this casserole recipe was completely AIP and gluten free.
I know it’s a bold statement to say, but I think I discovered the most delicious casserole recipe ever, so I made it again just to be sure.
And lo and behold, it came out just like the first time.
If you follow me on Instagram you know I post about my epic failures as much as my home runs. I’m Italian, and a harsh critic by nature. So when I tell you this dish (made of porcini stuffed cuttlefish, wrapped in Prosciutto di Parma and placed over a bed of dairy free béchamel sauce and roasted kabocha squash) may be your new favorite recipe it means that it’s at least worth trying!
Don’t get overwhelmed by the procedure. You’ll be thankful you stuck it through.
My Most Delicious Casserole Recipe (AIP & Gluten Free)
Preparation
Time:
00:25
Cooking
Time:
00:25
No. of
servings:
2 people
For the Stuffing:
- 1 tbs Olive Oil
- 10 Leaves of Sage
- 250 gr chopped Kabocha Squash
- 300 gr Porcini Mushrooms (frozen are fine too)
- a splash of White Wine
- a pinch Turmeric
- a pinch of Himalayan Salt
For the Cuttlefish:
- 450 gr Baby Cuttlefish (can also use frozen)
- 100 gr Prosciutto di Parma (or any prosciutto with no preservatives, nitrites, etc.)
For the Béchamel Sauce:
- 2 tbs Olive Oil
- 1 and 1/2 tbs Yam Flour (replaceable with Sweet Potato Flour or Arrowroot)
- 150 gr Coconut Milk
- 100 gr Water
- a pinch of Himalayan Salt
- *Nutmeg (replace with Mace if on the AIP and read more about spices on the Autoimmune Protocol here)
- 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 a 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 start 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). Leave some leftover stuffing aside to complete the casserole.
- Wrap each stuffed cuttlefish with a piece of Prosciutto di Parma and place it over the 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.
- Enjoy!!
*AIP NOTE: 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.
Alright what did you think? I’m dying to hear your thoughts? Was I right; is this the most delicious casserole recipe you ever tried?
If not please tell me what you didn’t like so I can try to improve it for next time!
Ciao, Ambra
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12 Comments
You’re amazing Ambra. How do you think of this stuff?
Thanks Sarah!!! I am flattered… but most of the times it’s just a matter of what I have in the fridge! 🙂
This looks so good!!! I want to try it!!!
I am excited about that Jessica!! Don’t forget to share a photo with me!! 🙂
I just made this and it’s the most bomb thing ever. Super rich and creamy, it feels like I’m cheating. I can’t believe it’s so good!
That’s awesome!!! I am so glad Julie!! Alec and I had exactly the same sensation!
I live in the US & have never seen cuttlefish. I’ll look for it, but do you know a good substitute? Also what is the measurement for the fish & mushrooms. It says 300 mushrooms… Lol that seems like too many to me. ?
Ellie! I am so sorry ;( I meant grams… :O))
I just fixed the recipe and I hope you can give it a try because this is awesome!!!
Too bad you can’t find cuttlefish… Did you try at whole foods? Maybe you can substitute this with calamari, or you get really thin slices of sole, wrap it around some of the stuffing and then wrap the whole thing with prosciutto.
What do you think?
Let me know what you end up up doing!!
So delicious! Can’t wait to sink a fork into this one!
Thanks so much Ashley!! I am excited to see your version of this!!!
Mace spice is a suitable aip approved replacement for nutmeg! 😊
Yes! Thanks for the reminder, I just updated the recipe card!
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