Thursday 4 December
Zehr's had cuttlefish: not squid, but their little cousins (the nice lady filling in at the fish counter had to ask me what they were; she seemed a tad squeamish). We haven't seen fresh squid or cuttlefish for ages. It would be so nice to get them with guts and ink sacks intact. The last time I did have real squid ink, I made the Venetian classic of seppie al nero, and I've only gotten to make squid ink pasta once!
A very nice simple prep, with the cuttles cut up, fried with onion and garlic, and then stewed in a little tomato and wine, with a pinch of cayenne and the absolute last of the indoor basil. We served this with shells (ma certo!) for the seafood lover in you.
And a bottle of champagne to celebrate good news and nice colleagues.
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