Fettuccine alla papalina – The Pope’s Fettuccine

Country 49 – Vatican City

The smallest country in the world with a total of 44 hectares makes up the entire country! It also has an extremely small population with the grand total coming to under 1000 people. This walled city of great religious power is nestled right in the heart of the ancient city of Rome. Benvenuto a Città del Vaticano or Welcome to Vatican City!

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Food in the Vatican

As the Vatican is located right in the middle of Rome its cuisine is identical to traditional Italian food. There is also only two places tourists and residents alike can dine out in the Vatican which are a café/pizzeria in the Vatican Museums and a café near the Sistine Chapel rightfully called Sistina. The favourites are classic pizza’s and pasta’s favourites of millions, Italian and otherwise. Most residents eat at home for breakfast, lunch and tea, in which in the Italian way have a simple early breakfast of coffee, cereals and bread. A large lunch often in the early afternoon and can last for a couple of hours with family and friends and dinner or tea is served relatively late for someone like me who usually has dinner between 6-8pm the Italians have their dinner late as they had a large lunch so they usually dine around 8pm or later, their meal is quite smaller usually salads, cold appetizers or soups.

A popular Italian breakfast: cappuccino, spremuta (freshly squeezed orange juice) and beautifully crispy, soft and buttery pastries.

A popular Italian breakfast: cappuccino, spremuta (freshly squeezed orange juice) and beautifully crispy, soft and buttery pastries.

WHAT I MADE

While scouring the internet for a recipe that isn’t just Italian but has links to the Vatican in particular I came across this other blog GlobalTableAdventure which is this amazing food blog that is cooking meals from around the world also and has been very successful. So the recipe is Fettuccine alla Papalina which was created for Pope Pius XII in the late 1930’s. There’s many stories of why this recipe was created but they popular one is that the Pope’s chef first made this for the Pope as a classier and more luxurious version of Carbonara. So a big thank you to Global Table Adventure as you saved me from having no idea where I could possibly find a Vatican recipe! Here’s the link to the recipe on Global Table Adventure’s page Fettuccine alla Papalina

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RECIPE

Serves 4

Ingredients

3 Tbsp butter
1 onion, finely chopped
4 ounces prosciutto, diced
3 eggs
2 Tbsp heavy cream
1 1/2 cups grated parmesan reggiano (best quality you can buy)

1 lb dried or fresh fettuccine
fresh cracked blacked pepper, however much you like but more is better and is what makes Paplina, Paplina

Method

Whisk together the eggs, heavy cream, and parmesan cheese. Set the mixture aside.

Boil your fettuccine , drain, and toss them with a bit of oil or butter to keep them from sticking.

Meanwhile, in a large frying pan, cook the onion in butter until totally soft and translucent on a low heat with a lid on, about 5 minutes

Add in the proscuitto and heat it for a few moments until fragrant. 

Toss hot, drained fettuccine and turn off the heat.

Pour egg mixture over pasta and toss thoroughly with fresh cracked pepper

Stir until egg has thickened and thoroughly coats fettuccine and cheese has melted

Now add as much pepper as desired, remember its meant to be peppery!

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This meal was utterly delicious! As you can see I served it with a beautiful organic tomato, soft goats cheese and basil salad with a balsamic dressing. Together they were creamy,cheesey, salty and peppery heaven! I a hundred percentage will make this again and again it’s just so good. Score was overwhelming 10/10.

Roma x

 

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A Maldivian hot drink for a cold night

WEEK 15 – Maldives

Hi everyone Roma here, so last week I picked Maldives out of the box.Ready to discover the flavours of Maldives I got straight to researching!

ABOUT MALDIVES

The smallest Asian country in both population and land area, the Maldives is an island nation in the Indian Ocean and consists of 1,192 coral islands grouped in a double chain of 26 atolls. The atolls are spread over roughly 90,000 square kilometres. The Maldives is the planet’s lowest country at only 1.5 metres above sea level. Also the country has the lowest natural highest point in the world at 2.4 metres.

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 Tourism is the country’s main source of income. The first tourist resorts were opened in 1972 with Bandos island resort and Kurumba Village. The number of resorts has dramatically increased from 2 to 92 between 1972 and 2007.

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 The capital and largest city Malé is home to some beautiful places like the Old Friday Mosque, it is the oldest mosque in the country, dating from 1656. It’s a beautiful structure made from coral stone into which intricate decoration and Quranic script have been chiselled. The Muliaa’ge which is the Presidential Palace of Malé, Maldives is also very cute.

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The country’s capital city Malé

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Muliaa’ge the Presidential Palace of Malé

MALDIVIAN CUISINE

Maldivian cuisine is based on fish, coconut and rice.Capsicum, chilli, onions, curry leaves and lemon juice are used in many dishes. With tuna being the main fish served. Skipjack tuna to be exact. Trade with Sri Lanka and South India allow for flavours are often very spicy and hot.

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Screen shot 2015-04-05 at 3.45.57 PM Maldive fish (which is a processed tuna product), is made in the Maldives and is a staple of Maldivian cuisine. It is also exported, mainly to Sri Lanka.Coconuts are used in most Maldivian recipes. They are grated, squeezed for the coconut milk or pressed for coconut oil.Fruits that are often on hand in Maldives include pandanus, bananas, mangoes and papaya.

WHAT I MADE

I decide on a drink this week. The local population does not drink alcoholic beverages so tea is one of the favourite drinks. They also enjoy tender coconut water and Raa, which is toddy tapped from palm trees. I got this recipe from this very helpful website all about Maldivian cuisine  click here → maldivian-food-drink-recipes

Masala Chai

4 cups water
3 teaspoons loose tea
1 inch ginger
3 inch cinnamon stick
2 whole cloves
3 cardamom pods opened
2 cups milk
3 tablespoons sweetened condensed milk
¼ cup sugar

Start with boiling four cups of water. Add three teaspoons of loose tea, one inch ginger, one half cup sugar, three opened cardamom pods, two whole cloves and a three inch cinnamon stick. Let this simmer for five minutes. Add two cups milk and three tablespoons of sweetened condensed milk and let it heat, but not boil, for about three minutes. Strain it and serve.

The Chai was really lovely had a nice spicy and sweet flavour and was throughly enjoyed by all! Even Mimsey liked it and she always says she doesn’t like sweet tea! Score 9/10.

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