Eat The Black. Eat The Red.

Many thanks to RR of N.-D. for the gift of squid ink spaghetti!

When I go to the "big city" I may have to look for some real "squid ink".  I know a place where I can get it, with a little luck.

I very much like risotto or spaghetti with nero di seppia.  Whenever I would be in Venice I would find my beloved nero.  It is a wonderful thing to mix up sauces and have something other than red stuff.

Eat The Black. Eat The Red.

UPDATE 7 Nov 14:51 GMT

Many thanks go out to BK of NJ who sent a CD Musical Evenings In The Captain’s Cabin which picks up on music talked about in the Aubrey/Maturin books.  

I look forward to listening to this music while eating my black spaghetti!

I see there is some music by Carl Stamitz in the disk.  I played some Stamitz when young and actually used one of his concerti as an audition piece.  I think of Carl with fondness.


Both Mr. FedEx and Mr. UPS have been here this morning.

Many thanks go out to KF of AL for the book… one already listed in my reading list, but which I had lost somewhere in my travels: Roy Peter Clarks’s Writing Tools.  Great book and one I need to consult… often.

Also, many thanks to the unidentified soul who sent the salame.  I look forward to it!

About Fr. John Zuhlsdorf

Fr. Z is the guy who runs this blog. o{]:¬)
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  1. Steven says:

    I thought all good Minnesota priests ate hot dish and white bread with butter every night?

  2. Steven: I assure you that that is not the case!

  3. Rachel says:

    I had never in my life heard of squid ink spaghetti until I saw this post. :)

  4. Jeff Pinyan says:

    And here I was, thinking you were advocating an Ezekiel-esque attitude toward the Missale Romanum!

    [1] And he said to me: “Son of man, eat all that thou shalt find: eat this book, and go speak to the children of Israel.” [2] And I opened my mouth, and he caused me to eat that book: [3] And he said to me: “Son of man, thy belly shall eat, and thy bowels shall be filled with this book, which I give thee.” And I did eat it: and it was sweet as honey in my mouth.

  5. Jeff: Appropriate. The squid ink tastes nothing like you might imagine just by looking. When you make risotto, for example, with the good stuff in the right season, it looks like it was made with black enamel paint. It stains your teeth black for a while, as well. But the flavor is very delicate.

  6. JohnE says:

    My first thought when I saw “Eat the black, eat the red” was licorice.

  7. Joan M says:

    I bought a back of that in Rome in September! It was in a shop not far from the Pantheon, just opposite the Church where the remains of St. Catherine of Sienna are.

    We (my husband and I -my son Simon is squeamish about things like that!!) about a week after returning home.

  8. David Andrew says:

    Oh, my. I’m reminded of my first time in Italy, beginning with a stay in Venezia, as I toured with a choir from here in MN that was on a pilgrimage to Rome. We sang for public Mass at San Marco, and my dinner the night before consisted of among other things pasta with smoked squid and squid ink.

    It looked like something that you’d find on the floor of a mechanic’s garage, and tasted like heaven.

  9. lks says:

    Why not eat the black, but drink the red, as in a nice Cabernet?

  10. tertullian says:

    Rafetto’s on W Houston St in New York for freshly made hand-cut to any width you request.

  11. supertradmom says:

    Eat the black-caviar and drink the red-a red Eiswein….

  12. momof8 says:

    Dearest Father…
    I think you should have a page set aside and share some of your yummy recipes!!! Do keep some of us simpletons in mind

  13. shadrach says:

    The nicest squid ink risotto I’ve had outside of Italy is at ‘Volare’ off the Magnificent Mile in Chicago.

  14. shadrach: Gotta remember that! Thanks!

  15. Allen says:

    Had it once at the Spanish Tavern in Brecksville and it had a bitter flavor.

  16. Fabrizio says:

    But why confine delight to just spaghetti and risotto? Should I mention the ever glorious gnocchetti al nero di seppia? And then there are all those other flavored pastas which take the color of their flavor: green for pasta all’ortica, alla borragine or spinaci (nettle, borage or spinach); purple for barbabietola (beet); orange for carota o zucca (carrot or pumpkin) and so forth for as many other vegetables and colors as are the regions and country villages of Italy… and as many centuries we’ve been Catholic and learning that there must be a reason why Our Lord wanted to be eaten by those in communion with him.

    Save the Liturgy, save the Gastronomy!

  17. Tominellay says:

    …LOVE eating black risotto…

  18. Dove says:

    Father, watch out for those little packages of squid ink that you sometimes see on the shelf at a fish market. They clearly say they are to be kept frozen (congelato), but they are stored at room temperature instead.

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