The Pope’s Fettuccine /Fettuccine alla Papalina With Homemade Fettuccine Pasta#EatTheWorld

Papalina-style noodles" typically refers to Fettuccine alla Papalina, a Roman pasta dish. It's a creamy, cheesy pasta similar to Carbonara, but the difference it that its richer version of carbonara and in this dish cream Parmesan, and prosciutto instead of the pancetta is used. The dish is named after Pope Pius XII, who was said to have inspired its creation. I have made it without any meat and the fettuccine is homemade.

My hubby enjoyed this peppery rich pasta dish. It makes a fancy but easy dinner meal. This brought back memories of our 2014 visit to the Vatican city.
Ingredients
2 Tablespoons Butter
1 Small Onion, finely chopped
100 Grams Prosciutto / Ham, diced - I did not add
2 Eggs
2 Tablespoons Heavy Cream
½ Cup Parmesan Cheese
200 Grams Fettuccine Pasta - boiled
Freshly Cracked Black Pepper
Method

Whisk together the eggs, heavy cream, and parmesan cheese. Set the mixture aside.
Boil the pasta in well salted water, ( since I used fresh pasta boiled it for just 3 -4 minutes) as it it cooking, let's heat a skillet, add the butter and fry the onion in until soft and translucent. Be sure to adjust the heat lower so that the onion doesn’t take on color as it cooks. If you are using the proscuitto the add it at this stage.( I did not add since I made this vegetarian) and heat it for a few moments until fragrant. Toss hot, fettuccine noodles into the skillet and stir it well . Switch off the flame. Pour the egg mixture onto the hot noodles and toss thoroughly with fresh cracked pepper.

As you stir the ingredients together, the eggs will thicken and the cheese will melt, all thanks to the residual heat of the pasta. Add a good sprinkle of freshly ground pepper and sprinkle of Parmesan cheese. 

Serve hot because as this cools down the sauce will thicken, Enjoy!!

Homemade Fettuccine Pasta

Ingredients
1 Cup Fine Semolina
½ to ¾ Cup All Purpose Flour
¼ Cup Warm Water
Additional Warm Water as required - I used 2 Tablespooons
Method

In a small mixer jar add the warm water and the semolina, mix well keep it aside for minimum 2 hours or more. Then grind to fine paste.

Simply mix the flour together and then begin knead to make a stiff dough, if needed add warm water ( I used 2 tablespoons water)if required, mixing until you obtain a stiff dough. Once you obtain a workable dough, knead on a lightly floured surface for 10 to 15 minutes until the dough is very smooth and stiff. Wrap in plastic wrap and let is rest for 30 to an hour minutes.

If you are using a pasta roller, take your flattened tennis ball-sized piece of dough (remember to keep the rest of your dough covered with the cling film so it doesn't go dry and crusty). and push it through the pasta roller on the widest setting. Fold it, then repeat 3 times. Once you have a rough square shape, start working it through the machine, taking it down one setting at a time, until the second last setting. If your pasta is too sticky, it won’t go through smoothly, so add a little flour to each side before you put it through the roller.

Place your sheet of pasta on a floured surface and let it dry for a few minutes. 

Then roll each sheet as shown above

Cut it into fettuccine pasta size cusing a knife.

Lightly dust a tray with all purpose flour to prevent the pasta from sticking together.

Place the pasta onto the trays and repeat the process until you have used all the remaining dough. Leave to dry for overnight or for a day.

Store in a airtight and use whenever required. This will remain outside for a month.
My Notes
If you do not have a pasta machine then, take tennis ball-sized amounts of the dough and flatten it with your fingers (remember to keep the rest of your dough covered with the cling film so it doesn't go dry and crusty). Place on a floured work surface and using a rolling pin roll into a rough square sheet of pasta which is about ⅛ inch thick. Then cut it as mentioned above.

Labels: Rome ,Italy, Eat the World, Pasta, Homemade

Check out all the wonderful Vatican City recipes prepared by fellow Eat the World members and share with #eattheworld. Find out how to join Eat the World here and have fun exploring a country a month in the kitchen with us!
For Eat The World we are sharing recipes of Vatican City.

Let's take a look at the recipes being shared from Vatican City this month......

Sneha of Sneha's Recipe served up The Pope's Fettuccine (Fettuccine alla Papalina)
Wendy of A Day in the Life on the Farm enjoyed Giradole
Amy of Amy's Cooking Adventures made Gnocchi al Vaticano  

Khoya/Mawa Gujiya With Dry Fruits#AlphabetChallenge

Gujiya/Turnover is a classic North India sweet which is crispy, flaky pastry filled with khoya/mawa and nuts stuffing. Gujia is generally deep fried. This are traditional is sweet that is made for Holi or Diwali festival.
Measurement 1 Cup = 200 Ml Cup
Ingredients
For The Dough
2 Cups All Purpose Flour
¼ Cup Desi Ghee
¼ Teaspoon Salt
½ Cup +1 Tablespoon Water 
For The Stuffing 
125 Grams Mawa/ Khoya Homemade
2 Tablespoons Fine Semolina/Rawa 
1 Cup Level Powdered Sugar
½ Teaspoon Green Cardamom Powder
1 Tablespoon Lightly Toasted Charoli - finely chopped
2 Tablespoons Golden Rasins– finely chopped
20 Lightly Toasted Cashewnuts - finely chopped
20 Lightly Toasted Almonds - finely chopped
½ Cup Desiccated Coconut
Method

Dry roast the semolina on a pan till light pink, remove and keep aside.
In the same pan separately toast the cashewnuts, almonds and charoli lightly, remove and keep them in a plate. Then finely chop them.

For The Dough 

Rub the ghee into flour with your hands well till it represents bread crumbs. Then first add ¼ cup water and start to knead into a stiff dough, add the other ¼ cup and make a stiff dough if necessary just a teaspoon to a tablespoon of water. 

This dough will not be smooth at all, but, do not worry just cover it with a damp cloth and let it rest for 45 minutes to an hour. In the meantime let's prepare the stuffing/filling.

Chop the dry fruit finely and mix in the desiccated coconut and cardamom powder.
Microwave the mawa on high power for a minute. Cool then add rest of the ingredients and mix well the filling is ready.

The dough has been rested and become smooth, knead it well again. make lemon size balls and roll it into a slightly thick puri. 

then cut it with a round cutter or use a gujiya mold to make them slightly wet the edges with water.  

then place a heaped tablespoon of filling. 

Cover it and seal it the edges by pressing it with your thumb, then with a fork make a design.

Like wise make all and let them rest covered with a damp cloth for 10 minutes.

In the meantime pour oil into deep frying pan and heat it till slightly hot and on medium low flame frying them 3 - 4 at a time or more if your pan is bigger till golden brown.

These are all fried, crispy flaky.

These are packed and ready to take for our trekker's party on the hills. Enjoy!!

My Notes

Make sure you do not add a lot of water while kneading the dough - the dough should stiff/hard.
Cook the khoya properly until it releases fat and become bit brown.
If you feel that the stuffing is dry the add few teaspoons of milk
Rest the dough properly and it will become easy to use.
You don’t need to apply any dry flour to roll the dough
Do not fry the gujiya on a high flame the flame should always be low.

Labels: Desi Ghee, Desiccated Coconut, Almond, Cashewnuts, Charoli, Golden Raisins, Mawa, Homemade, Festival Sweets, Deep Fried, Turnover, Gujiya, Alphabet Challenge

Let's take a look at the recipes being shared today with Alphabet "K"

• Sneha’s Recipe: Khoya/Mawa Gujiya With Dry Fruits 
• Jolene’s Recipe Journal: Strawberry Kuchen 
• Food Lust People Love: Kiwi Tomato Feta Salad 
• Mayuri’s Jikoni: Kachumbari,Kenyan Salad 
• Blogghetti: Chipotle Lime Shrimp Kabobs 
• A Day in the Life on the Farm: Fresh Kielbasa Sheet Pan Dinner 
• A Messy Kitchen: Kimchi Udon 
• Karen’s Kitchen Stories: Cheese Tortellini Soup with Kielbasa and Kale 
• Magical Ingredients: Kimchi Gochujang Dip 
• Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Sweet & Spicy Hawaiian Pineapple Ketchup 
• Culinary Cam: A Fruit Formerly Known as ‘Kaffir’ + Makrut-Kissed Cookies 
• Palatable Pastime: Kimchi Cucumber Pickles

Homemade Strawberry Balsamic Sauce#SundayFunday

My daughter went for a holiday to Panchgani and came back with loads of organic large sweet strawberries. They were super delicious, most we enjoyed eating and few I, freezed .
The other day while watching television seen this recipe and decided to recreate in my kitchen. Tweaked this recipe to my taste and turned out finger licking. You will love the tartness of the strawberries, lemon zest, balsamic vinegar and sweetness of the sugar.

Fruity, tangy, sweet and bright red color this sauce is finger licking. 
Ingredients
½ Cup (125ML) Balsamic Vinegar
20 Large Frozen Strawberries - roughly diced
3 Tablespoons Level Brown Sugar
¼ Teaspoon Sea Salt
Zest of One Big Lemon 
Method

The frozen strawberries when  thawed, it was mushy and left a lot of juice. In a sauce pan add the juice of the strawberries along with balsamic vinegar and bring it to a rolling boil then, reduce the flame a let it reduce into half. Now add in the strawberries, sugar, salt, and lemon zest. Mix well and bring this again to a rolling boil on medium high flame. 

Then reduce the flame until strawberries have released their juices and softened, let this simmer on very low flame until the sauce thickens. Keep stirring in between a bit. Allow to cool. It will stay in the refrigerator for a week or two. If you freeze this sauce it remains good for a long time, the best thing about freezing this sauce that it does not get ice granules, remains in sauce form only.  

This strawberry balsamic sauce it's finger licking.. ready for a multitude of uses.

Labels: Jams & Sauces, Strawberry, Balsamic Vinegar, Homemade,  Vegan, Gluten free, Sunday Funday 

• Chocolate Covered Strawberry Cheesecake by Amy's Cooking Adventures
• Easy No Bake Strawberry Ice Box Cheesecake by Our Good Life
• Homemade Strawberry Balsamic Sauce by Sneha's Recipe
• Scallop Crudo with Pixies and Pickled Strawberries by Culinary Cam
• Strawberry and Tomato Salad by A Day in the Life on the Farm
• Strawberry Yogurt Sherbet by Mayuri's Jikoni 

Jeerem Meerem Powder/Cladin Masala-Homemade#AlphabetChallenge

This Goan Jeerem Meerem Powder is a type of spice mix powder. It is very versatile powder which can be used for meats, eggs or vegetables. Jeerem Meerem Powder is a roasted masala which is also known as Dry Cladin Masala Powder.

Ingredients
50 Grams Cumin seeds
35 Grams Turmeric
25 Grams Black peppercorns
1 Teaspoon Cloves
2 Sticks Cinnamon (1" each)
1 Dried Red Chilly
Method

Lightly Roast all these in a dry pan. Put the spices in a coffee grinder and powder it finely. Pass the powders through a sieve & bottle. Use as required.

This recipe is very versatile and can used as a dry rub for vegetables, meats and fish. Mix it together and store in a airtight spice bottle. Refrigerate if you are using it occasionally so that the color and taste is maintained.
It can also be used to make wet spice paste, just add palm vinegar and fresh ginger-garlic paste.

Labels: Goan, Masala, Jeerem Meerem Powder, Caldin Masala, Homemade, Alphabet Challenge

Let's take a look at the recipes being shared today with Alphabet "J" 

• Sneha’s Recipe: Jeerem Meerem Powder/Cladin Masala-Homemade 
• Blogghetti: Easy Crock Pot Chicken Jambalaya 
• Mayuri’s Jikoni: Armenian Jajukh Salad 
• Jolene’s Recipe Journal: Creamy Jalapeno Corn 
• Food Lust People Love: Small Batch Strawberry Jam 
• A Messy Kitchen: Jollof Rice 
• Karen’s Kitchen Stories: Thai-Style Turkey and Jasmine Rice Soup 
• A Day in the Life on the Farm: Jamaican Jerk Chicken 
• Culinary Cam: Inspired by a One-Word Text: Jjamppong 
• Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Sweet & Spicy Jalapeño Canned Tomato Salsa 
• Magical Ingredients: Jalapeno Popper Dip

Homemade Mango Frooti#AlphabetChallenge

Mango is a summer fruit, many at times the fruit is ripe but the taste of it is sour. Then what do you do with the fruit? Here is a mango frooti recipe, wherein, you can use this ripe but sour mango. Do try it and enjoy a delicious homemade summer drink.
Ingredients 
To Blend
1 Cup Sour Ripe Mangoes Puree
½ Cup Granulated Sugar
½ Cup Water 
To Serve - Per Glass
¼ Cup Prepared Mango Puree
¼ Teaspoon Roasted & Coarsely Crushed Cumin Seeds
Mint Leaves
Kala Namak/Black Salt
A Pinch of Salt or to taste
Ice Cubes
400 Ml Water
Method
Blend all the given ingredients well.

Place this in a sauce pan and cook on medium low flame , add ¼ cup granulated sugar and keep stirring ( add sugar according to sourness of the mango) till it sugar melts and it come to a boil.  

Keep stirring till it thickens a little for about 3 -4 minutes. Take off flame and let it cool. 

Then strain/sieve it.

To Make The Drink
For One Glass/Per Serving

In the prepared mango frooti, add a pinch of black salt/kala namak and roasted & coarsely crushed cumin seeds. Mix it well.

In a glass add mint leaves, ice cubes,

mango frooti, water, 

roasted and coarsely crushed cumin seeds, kala namak to taste, mix well.

It's ready to serve. Enjoy!!

My Notes

Do add the roasted and coarsely crushed cumin seeds is gives a soothing and delicious taste to the drink.
Can store for 6 months in freezer.

Labels: Homemade, Mango, Juices, Summer Fruits, Alphabet Challenge

Let's take a look at the recipes being shared today with Alphabet "H"

• A Day in the Life on the Farm: Asian Beef Bowls 
• Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Baked Homemade Buttery Herb Croutons
• Blogghetti: Copycat Hidden Valley Ranch Seasoning 
• A Messy Kitchen: Dutch Hagelslag 
• Mayuri’s Jikoni: Grilled Halloumi Salad 
• Sneha’s Recipe: Homemade Mango Frooti 
• Jolene’s Recipe Journal: Honey Mustard Breaded Chicken 
• Culinary Cam: Huckleberry & Earl Grey Tea Cakes 
• Karen’s Kitchen Stories: Hurricane Popcorn 
• Food Lust People Love: Smoked Herring Spread