Recipe courtesy of David Rocco

Seppie con Sedano e Noci: Cuttlefish with Celery and Walnuts

  • Level: Intermediate
  • Total: 25 min
  • Prep: 15 min
  • Cook: 10 min
  • Yield: 4 servings
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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

  1. 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.
  2. 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.)
  3. 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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