That's me!

October 18 2015

Ok, that's me!
I'm in the listserve from the very beginning - a few years ago. There was only 7000 members and they were waiting to reach 20.000 to start the whole thing.
When I subscribed I had a few ideas of what to write. One of them was presenting myself; a young IT manager / web developer looking for new experiences.Now everything changed. Or only a few things.

So here is a few random things. -----------------------------------------------------------------------------------------------------------------------------------------
I married exactly three weeks ago, just came back from my honeymoon in USA. And I'm still looking for new, interesting, experiences.
I love photography, only if I am not in the picture.
I love traveling. Everywhere and in every possible way.
I love musicals. Wicked was the best I've ever seen (a few times) and I want to ask @WICKED_Musical why they don't release a blu-ray with the full spectacle.
Your kids don't need smartphones, tablets and consoles. They need to go out and run, play, getting hurt. Most parents are forgetting this.
If you will ever be in my area, write me! I will give you a few hints (by email or on telegram @AndreaCi)!

In the kitchen --------------------------------------------------------------------------------------------------------------------------------------------------------------------
I love baking desserts. Especially European style desserts. Tiramisu, Dark forest, Mimosa, Saint Honorè, Lava cakes, Mud cakes.
You, people from USA! Just learn how to bake desserts. Stop with that buttercream frosting!
Pizza or past with meatballs ARE NOT italian dishes. And neither is pizza with strange things in the crust.
Try spaghetti Carbonara if you never did it - this recipe is good:

3 eggs
50 g parmisan cheese
sea salt
black pepper
150 g pancetta
200 g spaghetti
1 clove of garlic
extra virgin olive oil

Put the egg yolks into a bowl, finely grate in the Parmesan, season with pepper, then mix well with a fork and put to one side. Cut any hard skin off the pancetta and set aside, then chop the meat.

Cook the spaghetti in a large pan of boiling salted water until al dente. Meanwhile, rub the pancetta skin, if you have any, all over the base of a medium frying pan (this will add fantastic flavour, or use 1 tablespoon of oil instead), then place over a medium-high heat. Crush the garlic clove with the palm of your hand, add it to the pan and leave it to flavour the fat for a minute. Stir in the pancetta, then cook for 4 minutes, or until it starts to crisp up.

Pick out and discard the garlic from the pan, then, reserving some of the cooking water, drain and add the spaghetti. Toss well over the heat so it really soaks up all that lovely flavour, then remove the pan from the heat. Add a splash of the cooking water and toss well, season with pepper, then pour in the egg mixture – the pan will help to cook the egg gently, rather than scrambling it. Toss well, adding more cooking water until it’s lovely and glossy. Serve with a grating of Parmesan and an extra twist of pepper.

[email protected]
Como, Italy

comments powered by Disqus