Printable Area
Seppie con Sedano e Noci: Cuttlefish with Celery and Walnuts
Recipe courtesy David Rocco
- Total Time:
- 25 min
- Prep:
- 15 min |
- Inactive Prep:
- -- |
- Cook:
- 10 min
- Level:
- Intermediate
- Yield:
- 4 servings
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.
© Recipe courtesy David Rocco