Cuttlefish With Celery

Preparation:

Preparation: Peel and finely chop the onion, brown it with a few drops of oil, add the cuttlefish, already cleaned and cut into strips. Wet with wine. Let it evaporate. Add a glass of tepid water and continue cooking for 45 minutes over low heat with the pan covered. If necessary, add more water. Season with salt. Wash, dry and cut the celery into small pieces. When the cuttlefish has become very tender and the water has evaporated, add the celery and lemon juice. Stir with a wooden spoon and cook for another two minutes. Transfer to a serving plate. Sprinkle with pine nuts, raw oil and poppy seeds.