Baby squid and vegetables to jump
Instructions
Boil al dente the florets of cauliflower and, separately, even the potatoes, cook them in water first.
Meanwhile, clean the baby octopus depriving them of beak and eyes, then eviscerateli.
Peel the potatoes, cut them into cubes and fry them in a pan in 3 tablespoons of hot oil, together with the florets of cauliflower and 1 clove of garlic.
Meanwhile Cook the moscardini, skipping them in a large pan with 2 cloves of garlic, 3 tablespoons of hot oil.
When both the vegetables and shellfish will be almost ready, gather all in one pan, hold over a flame for 2 minutes and season with a little salt, pepper and chopped parsley.
Ingredients and dosing for 4 persons
- 500 g of moscardini small
- 200 g of florets of cauliflower
- 200 g of potato
- 3 cloves of garlic
- 1 tablespoon of chopped parsley
- 6 tablespoons of olive oil
- Salt
- Pepper