Seppie con Sedano e Noci: Cuttlefish with Celery and Walnuts

Name: Seppie con Sedano e Noci: Cuttlefish with Celery and Walnuts
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 4 servings
Cuisine: italian
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

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Level: Intermediate
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

Ingredients

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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.