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squid with ink sacs


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squid with ink sacs

maria b | May 22, 2003 11:55 AM

Am remembering a dish I had in Venice last summer: Gnocchi cooked in a sauce of nero de seppia. The sauce itself was nearly black, thick, almost grainy and with tiny beads of reddish oil at the bottom of the plate. Perhaps because of the color, it almost reminded me of a mole, with none of the heat but a multilayered complexity. So delicious I put down my fork in order to make it last.

Other than flying to Venice, I am trying to recreate this at home. I am suspicious of the small plastic packets of squid ink. (Maybe for no good reason, but they seem wrong somehow) A large container (quart) was very costly, and what would I do with it all?

So... Is there a place in NYC to buy squid with ink sacs still within? Chinatown? 9th Avenue? Has anyone made something like this? Any thoughts appreciated.

Much gratitude.

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