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  

Baked Beans Bruschetta#SundayFunday

A simple bruschetta recipe with baked beans served on  slices of French or Italian bread.  This   Italian appetizer / breakfast bruschetta is pronounced  as“brusketta”.  As such there is no specific recipe for  making this,  you can make your own version with leftovers  too.  This was our cheesy, filling, quick morning breakfast.

Ingredients
1 French Loaf - cut into 1-inch thick slices
1 Cup Baked Beans
1 Small Onion - chopped
1 Small Green Bell pepper / Capsicum - chopped
1 Teaspoon Heaped Italian seasoning
Grated Cheddar cheese as required
1 Tablespoon Chopped Coriander Leaves
Salt to taste
1 Teaspoon Oil 

Method

Preheat oven at 200°C with both the elements on.
In pan heat the onion sauté the onions till soft and translucent add the bell pepper and baked bean, with the Italian seasoning and sauté for a minute. Taste for salt add if necessary, take off flame and cool it a little.

Arrange the slices of the bread on a lined baking tray. Spread the baked  bean mixture on each slices equally and the  grated  cheese on all and sprinkle  a dash of Italian seasoning.

Grill all the slices in a tray for 5 minutes on grill mode in preheated oven at 200°C or till the cheese melts.

Ta..da..  breakfast is  ready .

You might also like to look at this recipe
Cheesy Bruschetta 
Labels: Breakfast, Appetizer, Kids delight, Baked, French Loaf,  Bruschetta, Baked Beans, Italian seasonings, Italy, International Cuisine, Sunday Funday

For Sunday Funday we are celebrating National Grill Cheese Month, check the recipes shared..

• Baked Beans Bruschetta by Sneha's Recipe
• DIY Grilled Cheese Bar by Culinary Cam
• Grilled Cheese and Avocado by A Day in the Life on the Farm
• Grilled Provolone with Turkey, Prosciutto, Spinach, and Jalapeños by Karen's Kitchen Stories
• Home Cured Corned Beef and Gruyère Toasties by Food Lust People Love
• Jalapeño Popper Grilled Cheese by Amy's Cooking Adventures

Herbed Whole Wheat Piadinas & Sandwiches#SundayFunday

Piadina or Piada is a thin Italian flatbread. When we visited Italy, we enjoyed having these sandwiches. This was on my to do list, for a long time. Thanks to our Sunday Funday event wherein each Sunday a theme is chosen, we prepare dishes what our family loves. Today our host for Sunday Funday is Sue of Palatable Pastime and the theme is Roman or Italian Recipes.

Makes 9 - 10 Flatbreads - depending on the size
Ingredients
2 Cups Whole Wheat Flour
2 Cups All Purpose Flour
1 Teaspoon Sea Salt
2 Teaspoons Baking Powder
1⁄4 Teaspoon Baking Soda
1 Teaspoon Mixed Italian Herbs
½ Teaspoon Dried Basil
1⁄4 Teaspoon Dried Thyme
2 Tablespoons Olive Oil
1½ Cold Water

For the Sandwiches
Butter as required 
Vegetarian
Mayonnaise
Lettuce Leaves
Tomato Slices - deseeded
Broccoli Tater Tots
Cheese Slices
Non Vegetarian
Mayonnaise
Thousand Island
Lettuce Leaves
Tomato Slices - deseeded
Ham Slices
Cheese Slices

Method

Mix all the dry ingredients well. Now add the oil and again mix till the olive oil is well incorporated. Add water a little at a time and knead into a soft dough. Keep the dough aside covered for at least 15 minutes to rest.

After 15 minutes divide the dough into 9 - 10 equal balls.

Take one ball of dough and on a well dusted work surface roll it into a thin circle approximately 8 -9" round. Like wise roll all and keep aside.

Bake the bread on a medium hot skillet till golden spot appear on both side on medium low flame. 

Wrap them in a cloth and store them in a container. You can also use olive oil for frying.  These are really soft to enjoy!! 
Serve with any dish. I love them with soups or make sandwiches or enjoy them with grilled veggies.

Made sandwiches and enjoyed them for dinner. For my hubby veg, with broccoli tater tots and cheese for me with ham and cheese. 

For the Veg Sandwich 

Apply mayonnaise on the piadina, then lettuce leaves, sliced and de seed tomato , broccoli tater tots

Top it up with cheese, fold it

Grilled them in the sandwich toaster with butter.

For the Non Veg

Applied mayo, then thousand island , lettuce leaves, tomato slices, ham slices and top it with cheese then grilled them in sandwich toaster with butter.

These are yum.. yum !!
Labels: Breads, Flatbread, Italy, Italian seasoning, Dried Basil, Dried Thyme, Olive Oil, Whole Wheat Flour, Vegan, Sandwiches, Broccoli, Ham, Main course 

Sunday Funday Roman or Italian Recipes.

Sunday Funday: Roman or Italian Recipes

(as a Tribute to Augustus Caesar, namesake of August)

• • • • Authentic Italian Meatballs by Making Miracles
      • Herbed Whole Wheat Piadinas & A Sandwich by Sneha’s Recipe
      • Honey Glazed Pork Loin by Amy’s Cooking Adventures
      • Lasagna Bolognese by Karen's Kitchen Stories
      • Spaghetti Cacio e Pepe by A Day in the Life on the Farm
      • Spaghetti Carbonara by Palatable Pastime
      • Supplì al Telefono and a Quintessential Roman Pasta by Culinary Adventures with Camilla

Tomato And Balsamic Pasta#Improv

This dish is super quick and easy to put together especially perfect for those when dinner needs to be ready in a hurry. The magic of this dish is the balsamic vinegar, it gives a tangy flavor to it.
Serves 2
Ingredients
1 Cup Heaped Ziti Pasta
2 Tablespoons Olive Oil
1 Medium Onion - chopped
4 Cloves Garlic - minced
2 Medium Tomatoes - chopped
1 Tablespoon Balsamic Vinegar
1 Cup Vegetable Stock
½ Cup Pasta Water
½ Teaspoon Red Chilly Flakes
½ Teaspoon Freshly ground black pepper 1 tsp
2 Tablespoon Freshly Chopped Basil Leaves
Grated Parmigiano-Reggiano as required

Method

Boil the ziti pasta as per package instructions. Drain and reserves ½ cup pasta water.
In large pan heat the olive oil add onions, garlic sauté till the onions are translucent. Now add in tomatoes, balsamic vinegar and vegetable stock, pasta water, bring this to a boil, cover and let this cook till the tomato softens a little. 

Then add red chilies, black pepper, basil leaves and pasta, give this a good mix and let it simmer it for 2 - 3 minutes, on medium high flame, stirring at intervals.

Serve it up in a bowl with lots of freshly grated Parmigiano-Reggiano and with a fried egg (optional).... Enjoy!!

Labels : Vegan, Italian, Serves Two, Tomato, Basil, Balsamic Vinegar, Pasta & Noodles, Improv Cooking Challenge, Parmesan Cheese, Main course, Italy, International Cuisine

Improv Cooking Challenge:April 2021

Tomatoes & Balsamic 

Stuffed Caprese Chicken by Making Miracles 

Tomato and Balsamic Pasta by Sneha’s Recipe

Tomato Tart with Balsamic Glaze by Sid's Sea Palm Cooking  

Balsamic Braised Chicken Breasts by A Day in the Life on the Farm   

Homemade Whole Wheat Sun-dried Tomato Pasta and a Salad by Magical Ingredients  

Asparagus Bacon Caprese Salad By Cookaholic Wife

Torta al Limoncello With Homemade Limoncello#BundtBakers

For Bundt Bakers this month our host is Hosted by Patricia Pilar Ramirez Moreno, asked us to "Bake your favorite Italian dessert with us this month as a Bundt cake"

This cake was on my to do list for a long time, since Limoncello is not available here delayed making this. Incidentally while surfing the internet one day found a recipe of Homemade Limoncello, then researched this by seeing so many recipes on the net. At last made by own. The taste is so awesome, simply loved it, it taste exactly like the one I, enjoyed in Europe.
The Cake turned out so soft and spongy the Limoncello made it simply awesome.

Cup Measurement =250Ml
Ingredients
225 Grams Salted Butter
1 3/4 cups sugar
4 Large Eggs
2 Cups All Purpose Flour
1 Teaspoon Level Baking powder
½ Cup Limoncello - Homemade
A Zest Of One Lemon
1 Packet of Vanilla Sugar
For the Glaze
1 Cup Icing Sugar
1/8 Cup Limoncello

Method
Preheat the oven to 180°C  and prepare the bundt pan by greasing it thoroughly.

Place the softened butter in a mixing bowl along with the sugar and blend until creamy. Add the eggs one at a time, beating the mixture well between each addition. 

Sieve the flour, salt and baking powder in a separate bowl.

Add the flour to the butter and sugar batter little by little, alternating with a little bit of the Limoncello at a time.

Mix in the lemon zest and vanilla sugar until well incorporated.

Pour into the bundt pan 

Bake for approximately 55 to 60 minutes or until a toothpick inserted in the center comes out clean.

Cool completely before removing from the pan.

Once the cake has cooled and is ready to be glazed, put the powdered sugar, Limoncello in a small bowl.

Stir vigorously until well incorporated and drizzle on top of bundt cake.

The glaze in this recipe is simply superb, it coats the outside of the cake nicely when it dries but still has delicious taste and a slight kick Limoncello.
My Notes

Add  a pinch of salt if your are using unsalted butter.
Labels : Liqueur,Limoncello,Italian,Italy,International Cuisine,Bundt,Bundt Bakers,Homemade 

Babà Napoletano al Rum Bundtlettes from Food Lust People Love

Frosted Tiramisu Bundt Cake from Making Miracles

Tiramisu Cake from A Day in the Life on the Farm

Torta al Limoncello With Homemade Limoncello from Sneha's Recipe

Torta Caprese al Limoncino from Patyco Candybar

Spumoni Bundt Cake from Palatable Pastime

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all of our lovely Bundts by following our Pinterest board. We take turns hosting each month and choosing the theme/ingredient. Updated links for all of our past events and more information about BundtBakers can be found on our home page.

Homemade Limoncello

For past many months, wanted to make a Limoncello Cake, but could not since Limoncello isn't available here. With so many restrictions, virus spreading even more as days go by, things are difficult to get. While surfing the internet one day found a recipe of Homemade Limoncello, then researched this by seeing so many recipes on the net. At last made by own. The taste is so awesome, simply loved it, it taste exactly like the one I, enjoyed in Europe.

I, love this Homemade Limoncello! I kept the Lemon zest to age longer - for 3 weeks and then once the simple syrup was added another 3 weeks. Still did not strain the whole content, want it more flavor of lemon so will keep it for another 1- 2 weeks or so. Used only how much I wanted for this bundt cake - Torta al Limoncello With Homemade Limoncello.

Will make more Limoncello for Christmas, as soon as I, am able to get good quality Vodka. Had only 400Ml vodka in the house, so made it with that, but added 6 Lemon's zest ( I peeled them with a peeler), here we get medium size lemons/ not Meyer lemons in this season, but , if you happen to get big ones or Meyer lemons, add according to your taste. I feel the more the lemon zest the better the taste. Love the golden/ lemon hue this Limoncello has.

Ingredients
6 Lemons
400 Ml Vodka
For the Simple Syrup
¼ Cup White Sugar
½ Cup Water

Method

Zest the lemons ( I used the peeler to peel the lemons) and place it into a large glass bottle or jar. Pour in vodka. Cover and let infuse for 2- 3 weeks, at room temperature.
After three weeks, combine sugar and water in a medium saucepan. Bring to a boil, let is simmer for 2 minutes. Cool till it comes to room temperature.
Stir this syrup in Limoncello bottle. Seal the bottle with a cork. Let mixture age for another 2 - 3 weeks at room temperature. 

Decant/strain into glass bottle and seal the bottle with a cork.
See the beautiful color of this Homemade Limoncello has!!
When you want to enjoy this drink. Place bottled liqueur into the freezer. When icy cold, serve in chilled vodka glasses or shot glasses.
My Notes

Don’t toss the peels. I let them dry for an hour on a dry clean cloth, then roll them in caster sugar. You can use them for decoration. I pulsed them in my small grinder jar and have ready made lemon zest in a freezer. Do give this a try! You will love this flavor filled zest.

Labels: Homemade,  Cocktail, International Cuisine, Italy, Vodka, Lemon, Limoncello, Liqueur