Cuttlefish Salad

Preparation:

Preparation: Cut the cauliflower into florets. Clean the cuttlefish, wash them and put them in a saucepan covered with water. Cook them until they are tender and then let them cool. Wash the potatoes well, do not peel them and boil them. Also boil the cauliflower florets. Cut the cuttlefish in half and transfer them to a large salad bowl. Drain the potatoes, peel them and cut them into small pieces. Also drain the cauliflower. Add potatoes and cauliflower florets to cuttlefish. Sprinkle with chopped parsley. Season with the oil and a pinch of salt. Mix and refrigerate until ready to serve. Recommended wine: Tocai di San Martino della Battaglia.