Recipe courtesy of David Rocco
Seppie con Sedano e Noci: Cuttlefish with Celery and Walnuts
- Level: Intermediate
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 362
- Total Fat
- 24
- Saturated Fat
- 3
- Carbohydrates
- 6
- Dietary Fiber
- 2
- Sugar
- 1
- Protein
- 31
- Cholesterol
- 191
- Sodium
- 658
- Total: 25 min
- Prep: 15 min
- Cook: 10 min
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.