PASTA CON SEPPIE, GAMBERETTI E CAVOLFIORE or PASTA WITH SMALL SQIUD, SHRIMPS AND CAULIFLOWER

I have just discovered that my Italian sister-in-law has found out the url to Lucullian (all by herself) so I better watch what I say from now on! You never know what might pop up when we meet…
So today I post just a recipe, I have to recover from this and find my equilibrium!
I found this beautiful cabbage/cauliflower the other day, the one called Romanescu cabbage, also called fractal cabbage, and I have been waiting for an occasion to use it!



PASTA CON SEPPIE, GAMBERETTI E CAVOLFIORE or PASTA WITH SMALL SQIUD, SHRIMPS AND CAULIFLOWER
4 servings

400-500 g/14,1 -17,6 oz pasta
250 g/ 8,8 oz small, chubby squids that are called seppie in Italian
100 g/ 3,5 oz small shrimps
100-150 g/3,5-5,3 oz of small cauliflower flowerets, here the Romanescu cabbage is great as it has really small ones.
1 clove of garlic
½ -1 dried peperoncino or some other type of chili pepper, You can leave it out if you want to.
1 tblsp chopped parsley
100 ml/ o,42 cup of dry white wine
Salt
Olive oil

- Fry the garlic, parsley and the crumbled peperoncino gently in olive oil.
- Chop the squids rather fine and add them to the skillet. Add the cauliflower and fry on for some minutes before you add the white wine. Don’t forget to salt it.
- Leave it to simmer for 15-20 minutes, add some water if it dries out.
- Just before the pasta is ready to be added, you add the shrimps so that they get hot but not cooked too much and therefore rubbery.
-Mix the sauce and the pasta and serve it hot.