Taste (book) Recipes:

Pasta con Aglio e Olio:

  • 3 garlic cloves, sliced
  • 4 tbsp olive oil
  • 500g spaghetti
  • <->
  • Saute the garlic in the olive oil until lightly browned
  • Boil spaghetti until al dente
  • Drain pasta and toss with oil and garlic mix.
  • Add salt, pepper and paprika to taste.

Eggs with tomate:

  • 50ml olive oil
  • 1 medium/large onion, thinly sliced
  • 200g whole plum tomates can
  • 4 large eggs
  • <->
  • Warm the oil in a frying pan over medium heat.
  • Add onions, cook until soft.
  • Add tomatoes, crush them with the spoon. Cook for 20 minutes aprox.
  • Break the eggs into the pan and cover it. Decrease heat at medium-low.
  • Cook until the whites are opaque and the yolks are firm. 5 minutes aprox.
  • Add salt/peper.

Book: Science in the Kitchen and the Art of Eating Well by Pellegrino Artusi

Spaghetti with lentils

  • 1/2 carrot finely chopped
  • 1/2 onion finely chopped
  • 1/2 stalk of celery chopped
  • 1/2 garlic clove sliced
  • 3 tbsp olive oil
  • 165g dried brown lentils, rinsed
  • 250g spaghetti
  • 350g marinara sauce
  • <–>
  • In a large saucepan, saute’ the carrots, onion, celery and garlic in the olive oil over medium-low heat until soft.
  • In another medium saucepan, fill it with the lentils, add water until cover them over 1 finger. Simmer and cook until tender. 20 mintes aprox. Remove from heat and set aside
  • Break the spaghetti into pieces using a dish towel. Then cook the spaghetti in salted water until al dente.
  • Drain the lentils and add them to the vegetables.
  • Add the marinata sauce. Bring to simmer, cover and cook until the lentils have blended with the sauce. 10 min aprox.
  • Add drained pasta with 1/2 cup of pasta water.
  • Season with salt/pepper
  • Simmer all for 3-5 minutes to combine flavours.


  • 5-6 large eggs
  • 4 tbsp olive oil
  • pinch chopped parsley
  • pinch grated parmigiano-reggiano
  • salt/pepper
  • <–>
  • Crack the eggs into a bowl and beat them with a fork.
  • In a frying pan, heat the olive oil up.
  • Season the eggs and add parsly
  • Once hot, add the eggs to the pan.
  • Scramble the eggs with a spatula, tipping and moving the pan continuously to make sure the eggs dont stick.
  • Add cheese and flip the frittata. Cook for 1 minute until golden.


  • Guanciale: cured pork cheek
  • eggs
  • pecorino cheese
  • dried pasta
  • <–>
  • Saute fatty, peppery strips of guanciale in a deep saucepan
  • Cook pasta al dente.
  • Add pasta to the guanciale.
  • Turn off heat, add mixed eggs. Toss
  • Add cheese and some pasta water.
  • Toss all together.

Pizzoccheri a la Valtellina

  • 1 medium Savoy cabbage
  • 2 handfuls of grated Parmigiano
  • 1 Big slab of valtellina cheese or fontina
  • 3 large yellow potatoes
  • 200g butter (1 block)
  • 4 garlic cloves
  • 500g pizzoccheri pasta
  • Olive oil + Salt
  • <–>
  • Remove tough outer layers from the cabbage. Chop in long pieces
  • Slice the fontina cheese. And grate another 200g
  • Preheat oven at 160C
  • Peel and dice the potatoes. Boil until cooked but still firm – 15m aprox
  • Half way of boiling the potatoes, add the cabbage.
  • Once potatoes and cabbage are cooked. Drain and set aside.
  • In a deep frying pan, at low heat, melt the butter and add the crushed garlic. Cook until the garlic is soft.
  • Boil the pasta until al dente. Reserve two cups of the water after cooking the pasta.
  • Use a bit of the garlic butter to grease a baking dish.
  • Layering: first pasta, then cabbage, then potatoes, then both cheeses, drizzle a bit of the garlic butter after each layer. Add a bit of the pasta water too (you dont have to use the two cups…). Top the final layer with a drizzle of olive oil and more grated cheese.
  • Cover with foil and bake for 15m aprox. Remove foil and return to oven until the top is crisp.

Ragout alla Bolognese

  • 1 tbs chopped onions
  • 1 tbs chopped carrots
  • 1 tbs chopped celery
  • 2 tbs olive oil
  • 25g mixed fresh herbs (rosemary, sage, thyme, etc) chopped
  • 2 bay leaves
  • 50g dried porcini mushrooms
  • 225g ground beef
  • 25g tomate paste
  • 3 tbs white wine
  • 3 tbs fresh orange juice
  • 1 tbs salt
  • pinch of pepper
  • 700ml chicken stock
  • 550ml beef stock
  • 300g fettuccine pasta
  • 25g butter
  • 25g 36% fat whipping cream (optional)
  • 35g Grana Padano grated
  • <–>
  • In a large saucepan over medium heat, sweat the vegetables in olive oil with herbs and porcini.
  • Add the meat and cook until brown.
  • Add tomate paste, wine and orange juice. Let them evaporate
  • Add salt, pepper and stocks. Let simmer for 90m or so.
  • Boil the pasta until al dente.
  • Add butter and cream to the ragout.
  • Add the pasta to the ragout and sprinkle the grated cheese.


  • Ice
  • Dry vermouth
  • Gin or Vodka
  • Olives or a lemon twist for garnish
  • <–>
  • Fill the glass beaker with ice
  • Pour in half shot of vermouth
  • Stir for 15 sec
  • Let it sit for 30 sec
  • Stir it again.
  • Strain out the vermouth.
  • Pour in 3 or 4 shots of vodka or gin.
  • Stir for 30 sec
  • Let it sit for 30 sec
  • Stir for 30 sec
  • Let it sit for 30 sec
  • Stir it quickly
  • Strain it into a chilled glass
  • Garnish with 1 or 3 olives, or lemon twist.
  • Drink it


  • 2 garlic cloves minced
  • 1 jalapeno: deseed and diced
  • 10 springs oregano
  • 10 springs parsley
  • 2 tbs red wine vinegar
  • 3 tbs olive oil
  • 1/2 tsp salt
  • 1/3 tsp pepper
  • <–>
  • In chopping board, chop oregano, parsley, cloves and jalapeno together.
  • Put all in a bowl and mix.
  • Then you can rub the chimichurri in any meat.

Spaghetti with Zucchine

  • Sunflower oil for deep frying
  • 8 or 10 small zucchine (courgettes)
  • 75g chopped fresh basil
  • Sea salt
  • Olive oil
  • 500g spaguetti
  • 200g grated Parmigiano
  • <–>
  • Deep fry the courgettes until golden brown
  • Set aside and dry with kitchen paper
  • Sprinkle basil and salt on top of them
  • Then transfer to a bowl and drizzle with olive oil.
  • Boil pasta until al dente.
  • Drain and reserve one cup of pasta water for later
  • Put the pasta in large pan at low heat and add the courgettes.
  • Combine gently and a bit of pasta water to create a creamy texture.
  • Add grated cheese. Stirring and toasing.
  • Once the mix has creamy texture, it is ready.

Pasta a la Norna

  • 2 large garlic cloves
  • Olive oil
  • 2 large aubergines, diced
  • Sea salt
  • 1 litre marinara sauce
  • 500g pasta
  • 1 handful of basil, chopped
  • 1 handful of grated ricotta or pecorino
  • <->
  • In a frying pan, fry the garlic with the olive at low heat.
  • Add aubergines, at medium heat, and cook for 15m or sligthly golden.
  • Add marinara sauce and cook for 5 minutes
  • Cook the pasta and drain. Reserve one cup of pasta water
  • Add the water to the marinara. Add the basil. Stir.
  • Take 3/4 of the sauce and pour it in a serving bowl
  • Add the pasta to the rest of the sauce. Stir and add the grated cheese.
  • Ready to serve with the sauce aside.

Pasta Fagioli

  • Olive oil
  • 1 medium onion sliced
  • 2 garlic cloves halved
  • 1/2 bunch cavolo nero roughly chopped
  • 3x400g cans of cannellini beans
  • 750ml chichen stock
  • 500g marinada sauce
  • 500g small pasta
  • Salt, Pepper
  • Parmigiano grated
  • <–>
  • In a frying pan at medium low heat, saute the onion and garlic.
  • Boil the cavolo nero in salted water
  • Add beans, stock and marinada to the pan with onion and garlic
  • Cook at low heat
  • Once cavolo is ready, strain, and add it to the bean mix.
  • Cook at low simmer with lid for 15m.
  • Cook the pasta in salted water. Then drain and save one cup of pasta water.
  • Add the cup of water to the bean mix.
  • Add two cups of the bean mix to the pasta and a bit of olive oil.
  • Serve the pasta with beans and add fresh pepper and cheese.

FAQ me

I finished this book last night. It was a recommendation from a friend and I downloaded it some time ago into my kindle. I dont read very often in kindle as i prefer the paper touch but I didnt have anything else at hand so I gave it a go.

I didnt have a clue what was all about, I didnt know the person. And I only checked his history this morning.

In summary, the book is interesting, I liked to read about his personality and treats. Every person is different and it was good to read about his weakness, errors, fears, etc. As he says several times, you have to “bleed” in your writing.

Something that is repeated in the book is the daily practice and his four bodies theory:

  • Physical
  • Emotional: get rid of negative influences, surround yourself with positive ones
  • Mental: write ideas
  • Spiritual: be grateful for what you have, focus on the present, surrender.

He talks about everything and anything. From dating, something important to me, he is clear that there is no magic bullet, you have to go meet people (he insists in tango and cooking classes :), and use all tools available. So there is no short cut.

He talks about being an idea-generating machine. And that takes practice. Write ten ideas, tomorrow another ten, etc. Analyze them, cross them, redefine them, etc.

He is very clear that working for enterprise in the corporate America is the worse you can do, he pushes to be en entrepreneur. And he recommends these books about economics.

I should have taken more notes though. Interesting read, although checking his blog, he hasnt written for a couple of years but he does youtube now.

Anyway, I think it was worth reading it.

LLM: hardware connection

Good article about LLM from the hardware/networks perspective. I liked it wasnt a show-off from Juniper products, as I haven’t seen any mention of Juniper kit in deployments of LLM in cloud providers, hyperscalers, etc. The points about Infiniband (the comment at the end about the misconceptions of IB is funny) and ethernet were not new but I liked the VOQ reference.

Still as a network engineer, I feel I am missing something about how to make the best network deployment for training LLM.

Curl, Yaml, scalars, Elixir, git stash

I haven’t watched this video, but looks like the holly book of curl!!!

I'd recommend starting at ~34 minutes.

·You can specify multiple URLS with multiple output options in a single command. Doing this or using globbing (see below) to the same host will use persistent connections and greatly improve performance because the same L5 session is used

·trurl is also made by the project and allows you to programmatically manipulate URLs (change server, path, query parameters, etc.). Pretty neat: https://github.com/curl/trurl

·curl supports URL globbing: curl https://{ftp,www,test}.example.com/img[1-22].jpg -o "foo_#2_#1.jpg"

·By default, curl will resolve requests serially when multiple URLS or globbing is specified, but curl is capable of doing parallel transfers with the -Z or --parallel option. And can do anywhere from 2-300 transfers in parallel. This also has the potential to parallel-ize HTTP/3 transfers even from single URLs.

·You can do curl --help category to get a list of help categories for narrowing down options by categories like http or output

· Long commands for curl can be specified in a file and given to curl either via stdin or -K / --config - These files are essentially just command lines in a file

·You can use the --trace option to provide tcpdump type output from curl. Saving the need to to start tcpdump in the background if you just want to see what's happening from curl

·You can use --connect-to to specify a different DNS name to go to (instead of the one specified in the URL) which is similar to the --resolve option, but doesn't require the user to lookup the IP address ahead of time

·You can override the DNS server that you use to resolve URLs via --dns-ipv4-addr for example

·You can add --libcurl to any curl command and it will spit out C source-code that implements the same command line in C via the library libcurl

·You can set the environment variable SSLKEYLOGFILE to a file name and it will save the runtime TLS secrets to that file, and use that file in WireShark along with a dump of the traffic from tcpdump to see the contents of encrypted HTTP streams

·You can choose to only download files that have changed since the last time they were downloaded with curl via --etag-save <etag_file> and --etag-compare <etag_file>

·You can skip adding the extra -H "Content-Type: application/json" when getting or posting JSON data (with -d), by specifying --json instead of just -d

·You can create JSON easily from the command line with the tool jo: https://github.com/jpmens/jo (basically a reverse jq)

Rant about yaml. And something I learned about yaml some months ago and forgot about it: scalars for making multiline work in yaml.

Elixir: a programming language based on Erlang. Really impressive reports! But still I would like to learn golang (if I ever learn properly python 🙂

git stash: I didnt know about this git command until last week, very handy.


A friend of mine asked to go on picnic to a nearby lake: Teufelssee. The place was really nice, I could swim and the water was perfect! Although I was murdered by mosquitos… The lake is inside a forest and is huge, really impressive thinking that I was so close to the city. As well, we visited Teufelsberg, there were nice graffiti and good views from the top.

Totally agree!!

Of course!

There are worse thins in life 🙂

As well, the local neighbourhood Grunewald was interesting. While cycling could amazing town houses.

Arroz de pimenton y pasas

This is a recipe from my friend M that is super easy and tasty!


  • 1.5 cups of paella rice (or risotto) – DONT TRY ANY OTHER RICE TYE
  • 3 cups of boiling water (2:1 ratio with rice)
  • 40g of fresh parsley (if possible, if dried, using 10gr or so)
  • 7 cloves of garlic sliced
  • 1/2 cup of raisins or similar
  • 2 tsp of sweet smoked paprika (I used a Spanish brand)
  • Olive oil to fry garlic and a gulp for the rice.
  • Salt/pepper to taste


  • Pre-heat oven at 180C
  • In a ovenproof container, put the rice, chopped parsley, raisins and paprika. Mix all well.
  • Fry the garlic with plenty of oil.
  • Pour the fried garlic and left over oil into the rice. Mix all well so the oil reaches all rice.
  • Pinch of salt/pepper.
  • Add 3 cups of boiling water. Mix all well.
  • Put the container into the oven for 30 minutes.
  • Taste the rice before removing from the oven.

Ready to eat!

Before putting into the oven and before adding the water:

After taking it out from the oven:

Very tasty! Although I originally used more than 2 tsp of paprika. So for next time, I will stick with just 2 and will see