Goth pasta

Feb. 25th, 2009 05:06 pm
triskellian: (cooking)
One of the most memorable things [ profile] smiorgan and I ate on our honeymoon in Venice was risotto nero, made with cuttlefish ink - which really did make the whole thing black - and ever since then I've vaguely been looking for somewhere to buy some and attempt the same thing at home.

A few weeks ago, I was having dinner in Carluccio's in Bicester, and the deli was still open after we'd finished eating, so we wandered around looking for yummy things to buy, and I found cuttlefish ink! My companion was rather baffled by my extreme excitement over a small and unassuming box, but last night's dinner (and today's lunch) proved that my excitement was entirely justified :-) [ profile] smiorgan made black pasta*, and it was amazing - the sauce that had been bright tomato-red halfway through cooking was black by the time it reached our plates, and the flavour was... well, indescribable, really. Strong, and a bit fishy, but unlike anything else I've ever eaten, and absolutely delicious.

Eating my lunch today, I kept having to restrain myself from giggling at my black, tentacular food :-)

*Note that this icon is perfectly appropriate, because that recipe does indeed start with "fry an onion and some garlic".
triskellian: (cooking)

I cooked this last night for [ profile] nickeyb, [ profile] sesquipedality, [ profile] a_llusive, [ profile] kissifa and LadyInRed, at least two of whom asked for the recipe. There isn't one, but under the cut is roughly how I made it, although this is one of those very forgiving dishes - more or less of anything (time, temperature, ingredients, whatever) will not hurt it. I think it would benefit from the addition of dumplings (to be added at the point it comes out of the oven), but I couldn't be bothered to make any in the end.

Veggie casserole for six )


Sep. 27th, 2004 01:38 pm
triskellian: (mask)
What did I have for lunch on Saturday? A thin, crispy pizza, with topping made from real tomatoes*, nice mozzarella and San Daniele cured ham, accompanied by a glass of cold fizzy Prosecco.

What did I have for lunch today? A cheese sandwich from the work canteen.


*Those who have previously visited Italy will no doubt tell me I'm way behind the times in deciding that those round red salad fruit things they sell in supermarkets in this country are in no way related to the tomatoes we ate in Venice.

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