triskellian (![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
triskellian) wrote2009-02-25 05:06 pm
triskellian) wrote2009-02-25 05:06 pm
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Goth pasta
One of the most memorable things ![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
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 :-)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".
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 :-)
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".
no subject
It does indeed have an interesting flavour. And i'm feeling nice so you get a link in English :-)