11 (Sat) December 2010
Spaghetti Nero di Seppia with Black Olives in Tomato-Parmesan Sauce
-Oksu, Seongdong, Seoul, Korea-
with the Family, solo
The sauce turned out just right, using a blending technique that I’d learned several months back (see 1.206 Capellini with Basil in Saffron-Tomato Broth). This time, I added tomato paste to intensify the tomato flavor, as well as the rind of a parmigiano reggiano wedge, which was the kicker. Rich luscious cheesy smooth bright sweet scrumptious ambrosial.
And that swipe thing, whatever it’s called in the industry, which I generally tend to regard as pompous haute cuisine nonsense, does look kinda cool when photographed (or so I would like to think).