Riccioli with octopus, potatoes, zucchini and their flowers
Riccioli with octopus, potatoes, zucchini and their flowers
Ingredients
- 500g of Riccioli Leonessa
- 400g of squid already cleaned
- 7 tablespoons of extra virgin olive oil
- 120g of potatoes
- 100g of zucchini
- ½ cup of dry white wine
- 1 clove garlic
- 8 capers from Pantelleria
- 4 zucchini flowers
- fresh parsley
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