Goth pasta
Feb. 25th, 2009 05:06 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
triskellianOne 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".
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Date: 2009-02-25 05:28 pm (UTC)It does indeed have an interesting flavour. And i'm feeling nice so you get a link in English :-)