It's slowly getting better. And I have a new recipe for you.
My dear friends,
here I am with my third newsletter. I hope all of you are doing well. I know that almost all of you are fronting the first lockdown in your Countries. Somewhere is harder, somewhere is lighter. What I can tell you is that, though is not easy at all, staying at home is the best way to fight the virus. In Lombardia, the most hurted region in the world, the curve of the infection is slowly going down. Apparently the cases are still increasing, but the reality is that they are now testing much more people. The pressure on the hospitals is getting a bit less heavy and the general situation looks a bit better every day. They say the peak is still supposed to arrive, but probably is question of a few days. So, this is a good news. The journey is still long in fron of us, but we are still strong and in a good spirit. Today I went to my garage to get my Scrambler started. It was fine, no cough at all. What a pleasure, my friends, hearing that sound. Do you know what? I’m looking for some cycling rollers, to use in my apartment, and all the online shops are finished their stock. Crazy. All the people are become cyclist in Italy. Good, anyway.
Today I went to my garage to start my Scrambler. It was fine, no cough at all. Do you know what? I’m looking for some cycling rollers, to use in my apartment, and all the online shops are finished their stock. Crazy. All the people are become cyclist in Italy. Good, anyway.
Today I would like to give you a new Italian recipe, which is very very typical: pasta cacio e pepe.
Ingredients for 4 people
Spaghetti n° 5 - 320 gr
Pecorino romano - 200 gr
Black pepper in grains – as much as you like
Grate the pecorino cheese, crush the pepper on a cutting board and toast it in a pan without oil or butter, add two ladles of pasta cooking water and combine everything and mix. To make sure it is creamy, reserve a glass of cooking water that you can add. When the pasta is al dente, drain it and put it in a boule with the peppered pecorino and let it sway and mix (with a spoon). When you serve it you can add some pepper on top. Very important: don’t use butter or cream. The only cream allowed is the mix with pecorino, pepper and water. I find this pasta really yummy, though it’s very simple.
I hope you can appreciate this my update. I will keep writing, if you don’t mind. And yes, I will keep dreaming, because WE WILL RIDE AGAIN! Big hug to all of you from Lake Como. Mauro
