Cuttle-fish and celery salad with granulated Sorrentine walnuts
Ingredients for 4 persons:
Boil in abundant water the cuttle-fish well cleaned and washed. Slice the white celery in long stripes and put it in a bowl with water and ice.
As soon as the cuttle-fish are cooked, put them in
a bowl with water and ice so they do not become yellow; slice
also the cuttle-fish
into stripes. Drain the celery and transfer it in the middle
of 4 dishes. Drain the cuttle-fish and dress them with the salt,
Mix the granulated walnuts with the parsley and sprinkle over the cuttle-fish. Finish the preparation with fresh grounded pepper.
Serve this plate with pieces of toasted wheat bread sprinkled with extra virgin olive oil.
Wine suggested for this plate:
Falanghina / Biancolella - Ravello (Marisa Cuomo).