Moscardini And Sauteed Vegetables

Preparation:

Preparation: Boil the cauliflower florets al dente and, separately, also the potatoes, putting them to cook in initially cold water. Meanwhile, clean the baby octopus by depriving them of their beaks and eyes, then eviscerate them. Peel the potatoes, cut them into cubes and brown them in a pan in 3 spoonfuls of hot oil, together with the cauliflower florets and 1 clove of garlic. At the same time, cook the octopus, sautéing them in a large pan with 2 cloves of garlic and 3 spoonfuls of hot oil. When both the vegetables and the molluscs are almost ready, combine everything in a pan, keep on the heat for 2 minutes and season with very little salt, pepper and the chopped parsley.