Recipe courtesy of David Rocco
Episode: Swept Away
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Seppie con Sedano e Noci: Cuttlefish with Celery and Walnuts
Total:
25 min
Prep:
15 min
Cook:
10 min
Yield:
4 servings
Level:
Intermediate
Total:
25 min
Prep:
15 min
Cook:
10 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.

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