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pasta al nero di seppia

my version -- served with tuscan fish stew made from homemade lobster stock, halibuts, prawn, clams, and fresh squids; infused with saffron…


pasta al nero di seppia (pasta in squid ink) -- "Pasta with squid ink is one of the most common recipes of the Italian coastal regions. Believed to have originated in Sicily, you can find various versions of it in nearly every region in Italy. Cuttlefish, or squid, has always been a favorite food for fishermen’s families and nothing goes to waste, including the ink." -- Timeless Travel


behind the scene...



"Enjoying the richness of lobster meat might not be an everyday treat because of the high price you pay for a quality lobster. Having a recipe to make use of the leftover bodies and shells, until the last bits, is a great tool in the kitchen for using all of what you paid for so you can enjoy that wonderful lobster flavor longer. In general, stocks are meant to be a base for another recipe, while broths you can sip on their own. Use this stock as a soup base or for a fantastic lobster risotto, a fish soup, gumbo, fish curry, seafood chowder, or bisque." -- The Spurce Eats


"Cacciucco alla Livornese hails from the port city of Livorno and is said to have been created by fisherman as a way of using up the smaller fish which couldn’t be sold. Like with many of soups and stews of the region, bread plays a role. The Tuscans often make their bread without salt which means it goes stale very quickly, so to use up the stale bread it is toasted, rubbed with garlic and then topped with the stew.
While many fish stews would contain white wine, this rich stew has a red wine base which is enriched with squid and octopus, giving it an excellent depth of flavour. The selection of fish and seafood are interchangeable here so switch for your favourites if you prefer. If you have the time, it’s nice to buy whole fish and make your own fish stock." -- Great Italian Chef


© Faisal Hoque