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Cuttle-fish and celery salad with granulated Sorrentine walnuts

Cuttle-fish and celery salad (foto and realization: Enrico Cosentino Chef)

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,
lemon juice and the extra virgin olive oil. Transfer the cuttle-fish in the middle of the dish above the celery.

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).