When you go to the fish market and find the “moscardini”, don’t miss it! They are smaller and tender than the octopus, soo like butter. Clean them, rinse them well and put them in a pan with a sauté of garlic, oil and chili, along with a handful of finely cut herbs. Leave to fry well and wet with a glass of white wine. Cover the pan and simmer. When they are soft, add a pinch of wild fennel and let flavor another moment.
