Rice with hearts of palm - Costa Rica

Rice with heart of palm is a delicious dish very typical from Costa Rica. Additionally, it's simple to cook, and heart of palm can be easily found in Spain at Mercadona.

Ingredients:

- 1 cup of rice.

- 2 cups of water.

- 1 cup of milk.

- 1 cup of evaporated milk or cream.

- 2 tablespoons of oil.

- 2 tablespoons of flour.

- 60 grams of butter.

- 1 onion.

- 1 garlic clove.

- 1 green pepper.

- 1 can of heart of palm.

- White pepper.

- Nutmeg.

- 1 and 1/2 cuos of mozzarella cheese for grting.

- 4 slices of mozzarella cheese.

Method:

1- Cut the onion,garlic,pepper and hearts of palm into litle pieces. Pour the oil in a casserole and fry onion,garlic and pepper until the onion gets transparent.

2- Add the rice and cook for a minute, then add 2 cups of water, put on a high heat until it boils and then put on a low heat and cook covered with a lid for 20 minutes.

3- While the rice cooks, let's do the dairy mixture. Take another casserole, put the butter and the flour, mix well (in a low heat):

4- Add a cup of evaporated milk or cream and another cup of milk, stir and cook at low heat for 5 minutes.

5- Add the heart of palm, salt, pepper and nutmeg, stir well and keep cooking for about 15 minutes.

7- Add the rice, mix well , cook for 5 more minutes and add the slices of mozarella cheese, mix well and pour everything in an oven proof dish.

8- Put some mozzarela cheese to grate on top of all the surface. After that put inside the oven to grate until you see that the cheese gets golden.

Serve hot!

You can also watch the recipe at my Youtube Channel:

Here you have my  favourite cooking tools: https://viaja-en-mi-cocina-english.blogspot.com/2023/05/shop.html

Costa Rica

De See File history below for details. - Government of Costa Rica. CONSTRUCTION SHEET: <a rel="nofollow" class="external text" href="https://www.crwflags.com/fotw/flags/cr-state.html">FLAGS OF THE WORLD</a>., Dominio público, Enlace

Fettuccine alla Papallina

 It is difficult to find a typical and exclusive recipe from Vatican City, the typical food is the same as in Rome, but here I bring you a dish that despite being from Rome does have something to do with Vatican City, it was designed for the Pope Pius XII.

In 1932 Cardinal Eugenio Pacelli (the future Pius XII) used to eat at the Ostería del Colonatto (now La Cisterna).

One day Pacelli asked the chef of the restaurant, Cessaretto Simma, to prepare a special pasta dish to entertain some personalities that the cardinal had to receive. It had to be light but elegant at the same time and represent the Roman gastronomy.

The cook came up with this recipe based on the 'carbonara' sauce.

Instead of semolina pasta, egg pasta and specifically fettuccine are used, guanciale (Italian bacon) was replaced by ham and Pecorino cheese by Parmigiano, which is softer.

Another additional element to the Carbonara are the peas.

Ingredients:

- 300 gr Fettuccine  

- 70 gr Butter.

- 1 Onion.

- 200 gr Ham.

- Salt.

- Pepper.

- 2 Eggs.

- 200 ml cooking cream.

- 100 gr Parmesan cheese.

- 200 gr Peas.

Method:

1- Melt some butter and sautée the onion until golden, (onion cut in little pieces).

2- Cut the ham into little cubes, add it to the pan and cook for 4 more minutes.

3- Add the peas, salt and pepper and cook 1 more minute.

4- Boil some water with a pinch of salt. Once the water is boiling add the fettuccine and cook for 10 minutes.

Get rid of the water and add the fettuccine to the pan with the  peas+ham. Mix carefully.

5- Whisk the eggs , mix them with cream and grated parmesan cheese.

6- Turn off the heat, add the eggs + cream +cheese to the pan, mix carefully.

Receta en Español

You can also watch the recipe at my Youtube Channel:

Here you have my  favourite cooking tools: https://viaja-en-mi-cocina-english.blogspot.com/2023/05/shop.html

Vatican City

De <a href="//commons.wikimedia.org/wiki/User:Goran_tek-en" title="User:Goran tek-en">Goran_tek-en</a> - <a rel="nofollow" class="external text" href="https://press.vatican.va/content/dam/salastampa/it/bollettino/documentazione-linkata/allegato_A.pdf">Allegato A</a> Requested by and knowledge from <a href="//commons.wikimedia.org/wiki/User:Veverve" title="User:Veverve">Veverve</a>, Dominio público, Enlace

Coconut Mousse

Coconut is a staple ingredient in Nauru, it is one of the few ingredients that you can find fresh. Coconut Mousse is one of the common desserts you can find in these islands, using coconut as main ingredient.

Ingredients (For 4-6 people):

- 500 ml coconut milk.
- 65 g sugar.
- 125 g grated coconut.
- 6 sheets of gelatin or 1 sachet de gelatin powder.
- 200 ml whipping cream
- 50 g sugar for the cream.
- 4 dessert spoon vanilla sugar.
- 2 egg whites.

Method:

1- Mix coconut milk with sugar and grated coconut, stir well and heat. Be careful, it must not reach the boiling point.

2- Before it reaches the boilling point, turn off the heat and add the gelatin, stir until the mixture gets cold.

3- whip the cream , once it is whipped add vanilla sugar  and stir gently to mix it well.

4- Whip the egg whites until you get a meringue, it is , you put the bowl upside down and it doesn't fall.

5- Add the whipped cream to the coconut milk bowl, mix with encircling movements.

6- Add the whipped whites , mix using encircling movements.

7- Put the mixture in the glasses you are going to use to serve the Mousse, put it in the fridge at least for 4 hours.

8- You can sprinkle some grated coconut on  top.

Receta en Español

You can also see this recipe on Youtube::

Here you have my  favourite cooking tools: https://viaja-en-mi-cocina-english.blogspot.com/2023/05/shop.html

Nauru