Riccioli with octopus, potatoes, zucchini and their flowers

Product combined with the recipe

riccioli Scatola 12 cf

Ingredients for 4 people

  • 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


In a pan fry the potatoes and zucchini cut into small cubes in two tablespoons of olive oil, salt and finish cooking. Aside in a covered pan cook the octopus until it dries out their water. Then add 5 tablespoons of oil and let cook with high heat for several minutes. After that add the finely chopped garlic, capers and keep cooking for another 3-4 minutes. Lastly add the wine, let it evaporate and salt. In salt water, cook the pasta, drain it al dente and join together with the octopus, the vegetables, parsley and finely chopped zucchini flowers. Whisk together for a few minutes and serve hot.

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