Baby octopus and sautéed vegetables is a tasty second course typical of Mediterranean cuisine. The baby octopus, tender and flavorful, are sautéed together with the vegetables and seasoned with garlic and parsley. A simple and quick dish to prepare, perfect for a light lunch or a flavorful dinner.
Cook the cauliflower florets until al dente and, separately, the potatoes, starting them in cold water
Meanwhile clean the baby octopuses, removing the beak and eyes, then gut them
Peel the potatoes, cut them into cubes and brown them in a pan in 3 tablespoons of hot oil together with the cauliflower florets and 1 clove of garlic
At the same time cook the baby octopuses by sautéing them in a large pan with 2 cloves of garlic and 3 tablespoons of hot oil
When both the vegetables and the mollusks are almost ready, combine everything in a pan, keep over the heat for 2 minutes and season with a little salt, pepper and the chopped parsley
Frying pan
Italia
| Energy (kcal) | 97.55 |
| Carbohydrates (g) | 5.29 |
| of which Sugars (g) | 1.55 |
| Fat (g) | 7.44 |
| of which Saturates (g) | 1.07 |
| Protein (g) | 1.56 |
| Fiber (g) | 2.12 |
| Sale (g) | 0.01 |
