The London based designer Gareth Pugh decided to merge his old style with his new design for the Fall/Winter 2013 Ready-To-Wear Collection. His famous geometric and rigid silhouette had a touch of romanticism and femininity, portrayed by late-victorian silhouettes. In fact the designer had been inspired by a tribe of women called the Asgarda.
“They’re amazing and inspiring. They want autonomy from men, and they live in the Carpathian Mountains.” said Gareth Pugh.
This nel Gareth Pugh aesthetics seems to fit him, even though his old theatrical shows, that gave a fun atmosphere, are missing
One of the designer signature characteristic is the use of a narrow color palette: Black, white, grey.
So it came natural to me to think about him when I read about a new recipe: BLACK CUTTLEFISH!
Ready, Steady, Go!
Recipe for two people of black cuttlefish:
- 700 gr of medium cuttlefish
- 1 golden onion
- 1 clove of garlic
- 1 glass of dry white wine
- 4 spoons of extra virgin olive oil
Carefully clean the cuttlefish, cutting them vertically and removing the bone. Be careful not to break the ink bag! Take off the bowels,the eyes, the beak and conserve two ink bags that you will use for the recipe. Raise the cuttlefish until they become totally white and start cutting them into slices.
Take a pan and pour the extra virgin olive oil. Throw in the chopped onion with the whole garlic and let il fry slightly until the onion reaches a semi-transparent consistence. Now add the cuttlefish and cook until the they get an homogeneous brown, therefore pour the wine in the pan.
Let it griddle for about 15 minutes at a low fire then add the ink bags, previously dissolved in half glass of water. Wait some other minutes, until the sauce starts to thicken up. Add salt and pepper as you like.
To complete the recipe you may pair it with some polenta (thick or liquid, yellow or white). Bring everything on the table and…share!
Check out the full collection on: http://www.vogue.com/fashion-shows/fall-2013-ready-to-wear/gareth-pugh/slideshow/collection