Cuttlefish in celery
Instructions
Peel and finely chop the onion, Brown with a few drops of oil, add the cuttlefish already cleaned and cut lists.
Wet with wine.
Let it evaporate.
Add a glass of warm water and continue cooking for 45 minutes over low heat and cover pan.
If necessary, add more water.
Season with salt.
Wash, dry and cut the celery into small pieces.
When the cuttlefish will become very tender and water has evaporated, add the celery and lemon juice.
Mix with a wooden spoon and take two more minutes.
Transferred to a plate.
Sprinkle with pine nuts, with raw oil and poppy seeds.
Ingredients and dosing for 2 persons
- 400 g of cuttlefish
- 1 glass of wine
- 1 onion
- 3 ribs of celery
- 1 teaspoon of pine nuts
- 1 lemon (juice)
- Olive oil extra virgin
- Salt
- 1 pinch of poppy seeds