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

Rice with tuna from Cape Verde

                                                                                Receta en Español

with tuna or 'arroz c'atum', as it is called at Cape Verde, is a typical dish from this country, you can use fresh tuna or tuna from a can. It is better to use fresh tuna, of course.

Ingredients:

-  250 grams of fresh tuna or a tuna can.
-  1 green pepper.
-  1 red pepper.
-  1 cup of rice.
-  2 cups of water.
-  1 tomato.
-  1 onion.
-  3 o 4 tablespoons of oil.
-  75 grams of corn (optional).
-  75 grams of peas (optional).
-  3 grains of  melegueta pepper or grains of paradise.
-  Salt.

Method:

1- Cut the onion, red pepper and green pepper into strips.

2- Cut tomato into little pieces.

3- Put some oil in a casserole and sautée the onion.

4- Add peppers and tomato, stir well.

5- Cook until peppers are done.

6- Add peas, corn, salt and melegueta pepper. Stir well and add one cup of water. Put on a medium heat.

7- When the water starts to evaporate , salt the tuna and add it to the casserole.

8- Cook until the tuna is done, then , take it out, remove the skin and cut it into little pieces.

9- Add rice and other cup of water. Let it cook at low heat for 15- 20 minutes.

10- Turn the heat off, cover the casserole with a cloth and let it get cool for some minutes.

11- You can serve adding a boiled egg.

My comments to the Recipe

This is an easy recipe, rice and tuna are a perfect match, melegueta pepper is not spicy so you can use it without problems.

Where to buy the ingredient

The ingredient most dificult to find is melegueta pepper. You can buy it on internet, if you use the following link you can obtain a 10% discount using the code DTO10%:  buy melegueta pepper

Cape Verde

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