A very good friend of mine is leaving for a couple of months to do an internship abroad. So she decided to throw a goodbye dinner. I proposed to her that I could cook in a colour of her preferences, as I take every possibility to explore the monochrome cuisine. Black was the response, so black it is!
Last weekend I was in Milan, the kitchen of pasta, risotto and of course many more. I visited a fish store where they sold squid ink and I was dying to cook with it. This day I prepared black pasta with a black sauce of tomato, eggplant, garlic, white onion, thyme, rosemary, black cumin seeds, orange skin peel, extra vierge olive oil, little white wine, black olives and of course squid ink. I stewed it for a long time to make it a soft sauce; at the very end I added the ink.