A Vatican Cookbook Review for #EattheWorld

When my sister visited Italy, she returned with a wonderful gift for me.  This cookbook, compiled by the Swiss Guard, shares their favorite recipes, as well as those of the Popes who have served in Vatican City.

I am getting excited about my upcoming trip to Italy in September, so I chose Vatican City, the smallest Country in the world, as my choice this month as we Eat the World......

Today, I am sharing a recipe that is traditionally served by the Swiss Guard on the Sixth of May in memory of those who have fallen in defense of Vatican Freedom.

It is a simple, delicious, comforting dish.  It is the opening recipe in this cookbook, and I have made it and enjoyed it numerous times.  I thought it was high time to share it with you.  I am also sharing the little blurb at the bottom of the recipe page for context.

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

This dish is named Giradole after the pasta used, described as long, corkscrew pasta. I have never heard of nor seen this pasta, and was unable to source it, so I used Fusilli in my version.   It also called for both white and green asparagus.  I couldn't find white spears, so I used all green.  I also adapted the recipe to make only 2 servings.

This cookbook is a walk through the history of the Papacy and the Guards who protect the country.  It is filled with photographs and stories, not only of the food but of the Popes, Vatican Personnel, Guards, Celebrations, Ceremonies, and Gardens.

The recipes are very doable, and any ingredients not readily available can be substituted with those more familiar. 

Yield: 2 servings

Author: Wendy Klik

Girandole

Quick, easy, and comforting. This dish of corkscrew pasta with scallions and asparagus in a light, creamy sauce, garnished with fresh tomatoes, will become a weeknight regular.

Prep time: 3 MinCook time: 12 MinTotal time: 15 Min

Ingredients

• 2 Tomatoes
• 8 spears asparagus
• 2 scallions
• 1 T. olive oil
• 1 T. dry vermouth
• 2 T. heavy cream
• pinch of saffron threads
• 1/2 lb. Fusilli pasta
• salt and pepper, to taste

Instructions

1. Bring a large pot of salted water to a gentle boil. Score the bottom of the tomatoes and blanch in the water to loosen the skins. Use a slotted spoon to remove the tomatoes to an ice bath. Increase the heat under the water to bring it to a rolling boil.
2. Break off the tough ends of the asparagus and peel the stalks. Remove the skins from the tomatoes and cut into dice.
3. Place the pasta into the boiling water and cook per package directions.
4. While pasta cooks, heat the oil in a skillet. Add the scallions and asparagus and cook until tender, 2-3 minutes. Add the vermouth and heavy cream to the skillet with a pinch of saffron. Bring to a boil, then reduce the heat to low. Season with salt and pepper and keep warm.
5. When the pasta is cooked to your desired tenderness, drain it and add it to the sauce, toss gently to cover, and divide between 2 shallow bowls. Garnish with the diced tomatoes and serve.

Notes

Adapted from a recipe found in The Vatican Cookbook

Nutrition Facts

Calories

581

Fat (grams)

14 g

Sat. Fat (grams)

5 g

Carbs (grams)

93 g

Fiber (grams)

7 g

Net carbs

87 g

Sugar (grams)

8 g

Protein (grams)

18 g

Sodium (milligrams)

117 mg

Cholesterol (grams)

17 mg

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