Recipe courtesy of David Rocco
Episode: Swept Away
Seppie con Sedano e Noci: Cuttlefish with Celery and Walnuts
Total:
25 min
Active:
15 min
Yield:
4 servings
Level:
Intermediate
Total:
25 min
Active:
15 min
Yield:
4 servings
Level:
Intermediate

Ingredients

  • 1 1/2 pounds cuttlefish, cleaned
  • 2 celery stalks
  • 1/2 cup walnuts, chopped
  • Juice of 1 lemon
  • 4 tablespoons extra-virgin olive oil
  • Bunch fresh Italian parsley, chopped
  • Salt

Directions

Boil the cuttlefish in a medium pot of water for about 10 minutes, or until fork tender. Drain and cut into thin strips and toss into a large bowl.

For the celery: use a vegetable peeler to create thin shavings. (To make the shavings crispier, chill them on a bed of ice for a few minutes.)

Add the celery shavings to the bowl along with the walnuts, freshly squeezed lemon juice, extra virgin olive oil, and salt. Mix well.

IDEAS YOU'LL LOVE

Black Risotto with Cuttlefish: Risotto Nero con Seppie

Recipe courtesy of Mario Batali

Cooking Tips

How to Poach Eggs Perfectly

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments

On TV

So Much Pretty Food Here