..............., you never to back.
Ever tasted anything
really black and scary like Medusa’s hair?
We associate he color
black with the idea of poison. The black has something repulsive.
Still, once we have known and tasted chocolate, coffee,
liquorice, vanilla bean, black beans the idea of “scary” does not pass though
our mind any more. Indeed, all these things, once you know and process them,
hide a secret sweetness.
Actually the sepia, that is the squid I am holding
dearly in my hands, has the aspect of Alien, seems to come from another planet.
It is squishy too. Full of dirty organs. With inside a thin and fragile bag
containing the most black of liquids that would spread around if you are not
able to handle it correctly. With this mushy, gelatinous texture… with a
strange beak that resembles an eagle ( or a parrot). So soft and slippery the
sepia is able to chaise a shrimps, to catch it, to hold it among the suckers of
its tentacles, then to break the shell beating with its strong beak and suck
the flesh of the poor alive animal.
The sepia comes from another world, from the immense
sea. Like another planet…
I suggest you a joke to play with your friends: cook
the sepia with its black, ask your
friends to bend their eyes; give them a fork with pasta and black sepia. Then
ask them what they are eating and what it tastes like.
They would reply: - … don’t know…. It’s a kind of
sweet….but not sweet…. It is salty… -
Then put them in front of a mirror, take off their
bend and enjoy their surprise in front of their black lips and teeth. No worry.
The color will go away soon without bleach.
This is the recipe. Try it: Like someone who dares to
look at Medusa’s eyes, you will be petrified by its un-expected flavor…. and
you will never go back.
MEDUSA’S HAIR
Ingredients,
4-5 serves:
400 gr ( 13
Oz) curly pasta
600 gr ( 20 Oz) sepia fish
50 gr ( 1 ½
Oz) extra virgin olive oil
chopped
garlic and parsley
1 glass white
wine
Salt thin and
coarse
Clean well
the sepia fish, taking off the eyes, the beak, the bone and the organs. Keep
the ink pocket, without breaking it. Rinse with cold water. Dice the flesh in
small cubes.
Slightly fry
the garlic in olive oil, add the sepia fish. Salt. Cook a few minutes, stirring occasionally.
Wet with a good glass of white wine and let it to evaporate. Add the chopped
parsley and, at the end, the ink pocket, crushing it inside the pan. Season
with thin salt. Stir in the black and turn off the heat.
Cook the
pasta in salted boiling water, drain and toss inside the saucepan with the
black sauce. Mix well and serve.
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