Stuffed Bresaola is a fantastic meat preparation (beef) from Holy See, which consists of cooking marinated meat in a pan. The primary ingredients include beef tenderloin, garlic, Parmesan, parsley, eggs, thyme, and mint. You should grill the rolls on all sides over direct heat until brown, and then using a Dutch cast iron oven, simmer, covered, in the sauce over indirect heat. This method ends up in a delicious smoky-flavored braciole. Make this at the home end and enjoy its richness and savory flavor!

Ingredients:

• 1 lb beef tenderloin, 1 1/2 tsp white wine vinegar, 1 tsp fennel seeds, ground, 1/2 tsp cinnamon, Salt and pepper to taste, 1/2 tsp lard, 2 slices prosciutto, 2 cloves garlic, 2 egg yolks, 1/4 cup parmesan cheese, 1 tbsp parsley, minced, 1 1/2 tsp mint, minced, 1 tsp thyme, minced

Directions:

• Cut the beef loin into slices roughly the size of your hand. Flatten with a meat mallet and drizzle with the vinegar.
• Sprinkle with the ground fennel, cinnamon, salt and pepper. Stack the pieces and let marinate in the fridge for a couple of hours.
• Now rub the meat pieces with the lard and prosciutto*. In a small bowl, mix the garlic and egg yolks with the cheese, parsley, mint and thyme. Add a little more pepper to taste.
• Spread this mixture over the beef slices and roll up. Place on a skewer with a piece of bacon and a sage leaf between each roll.
• Pan cook until medium-rare.

If you like cheese, you should definitely try this dish. Cato's Cheese Bread is a type of bread that often contains a large amount of cheese and other components. It entails mixing a dough with flour, eggs, and cheese, shaping it into small flatbreads, and baking them till golden. The best delicious Cato's Cheese Bread (libum) recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Cato's Cheese Bread (libum) recipe today!

Ingredients

• 1/2 c Unbleached, all-purpose, 1 c Feta cheese, drained,, 1 Egg ; beaten, 6 Bay Leaves, The measuring cup, Crumbled, and packed into, 2 tb Honey

Instructions

• Put the cheese into a medium sized mixing bowl. Mash well with the fingers until it becomes a smooth, lumpless paste. Add the flour and mix well with the fingers. Add the beaten egg and mix well. The dough will be rather sticky.
• Divide the dough into two equal parts, then form two round, flat, 1/2 inch thick loaves. Lay each on three bay leaves set on a greased baking sheet, and bake in a preheated 400 degree oven for 1 to 1-1/2 hours, or until cooked through.
• Remove the loaves from the oven, spread the tops with the honey, and let cool. Remove the bay leaves before serving.
• NOTE: If feta cheese is unavailable, use 1 cup cottage cheese and add 1/4 cup extra flour (but the taste is inferior).
  

The fettuccine alla papalina are a substantial and tasty dish, a variant of the classic carbonara that cannot be missing from your menu. It is said that the Papalina fettuccine was born when Cardinal Eugenio Pacelli, who would soon become Pope Pius XII, asked the restaurant that supplied meals to the Vatican for a particular dish while respecting the Roman culinary tradition. The cuisine of Vatican City is heavily influenced by Roman and Italian cuisine. Egg pasta, ham, onions, butter, heavy cream, Parmesan, eggs, salt, and pepper are the main ingredients in Fettuccine Alla Papalina, a delectable Roman dish. Enjoy the captivating smoothness and flavors of this dish!

Ingredients

• Fresh egg pasta, made according to our master recipe with 4-6 eggs, or 4-6 “nests” of store-bought fettuccine, 1 small onion, finely chopped, Butter or olive oil, 250g (1/2 lb) prosciutto or cooked ham, cut into small cubes, 350g (1/2 lb) peas (optional), 250ml (1 cup) heavy cream, 4 eggs, beaten with, 200g (7 oz) grated Parmesan cheese, Salt and pepper

Directions

• If using homemade fresh egg pasta, prepare it following our basic recipe.
• You sauté some finely chopped onion in butter or olive oil until translucent.
• Add the prosciutto or ham, and allow that to sauté for a few minutes, then, if you like and are feeling a bit heretical (see Note below), add the peas and allow them to insaporire for a minute or two more. Then add heavy cream and allow the cream to reduce a bit.
• Cook the fettuccine and, when al dente, drain (not too well) and add them to the cream sauce. Then pour over a egg which you will have beaten with grated parmesan cheese. Mix well, letting the egg and cheese mixture to thicken the sauce.
• Serve immediately, if you like with additional grated cheese.

Gelato is a frozen, creamy Italian delicacy prepared with milk, heavy cream, and sugar. You may make dense creamy gelato at home with or without eggs (depending on taste), using a slow freezing/creaming process, usually with the use of an ice cream maker. Gelato is a great passion and a well ingrained tradition in Italy. Gelato is sold in various shops known as "Gelateria" and may be found in considerable quantities in all Italian cities, even the tiniest ones. They are there to help. Gelato is served in little cups or crunchy waffle cones, and you may have it while walking or quietly conversing. This is one of the most popular and well-liked habits in Italy, particularly on hot summer days.

Ingredients

• 4 medium egg yolks, 150 g (3/4 cup) of granulated sugar, 350 ml (1 ½ cup) of whole milk, 250 ml (1 cup) of heavy cream, A little grated lemon zest or vanilla extract (optional)

Instructions

• Whip the egg yolks with the sugar at maximum speed for about 5 minutes, until you have a soft fluffy cream. You can use a stand mixer or an electric hand mixer. You can even beat them by hand with a whisk, but you need more time and the result is not as perfect as with the electric mixer.
• Meanwhile, pour the milk in a saucepan and bring it almost to a boil. Cook for about 5 minutes.

There are many different ways to make risotto, but this one is one of the finest! Rice, chicken, mushroom, Parmesan, and parsley are the main ingredients. Prepare this delicious recipe at home and savor the thick creaminess! This lusciously creamy mushroom risotto gets extra heft (and flavor) from chicken. If you’re using canned chicken broth to make risotto, be sure it’s low-sodium. The broth reduces at the same time that it’s cooking into the rice, and regular canned broth would become much too salty.

Ingredients

• 50g butter, 85g smoked bacon lardons, 1 large onion, halved and finely chopped, 250g chestnut mushrooms, thickly sliced, 300g arborio risotto rice, 150ml dry white wine, 4l hot chicken stock,140g cooked chicken, chopped, 50g grated, parmesan, plus extra to serve (optional), ½ small pack of flat-leaf parsley, chopped

Instructions

• Heat the butter in a large pan. Add the lardons and fry for 5 mins over a low-medium heat. Stir in the onion and fry for 10 mins more until the onion is soft but not coloured.
• Stir in the mushrooms and continue cooking, stirring, for 5 mins. Stir in the risotto rice and cook over a medium heat for 2 mins until the rice has started to turn translucent.
• Pour in the wine and allow it to bubble away over the heat. Pour in a quarter of the chicken stock and set a timer for 20 mins.
• Continue cooking, stirring very frequently, topping up with a splash more stock as it gets absorbed – this is best done in three more stages, until the rice is cooked and most of the stock has been absorbed (you may not need all the stock). The texture now should be creamy, like rice pudding.
• Stir through the chicken, warm briefly, then turn off the heat. Stir through the parmesan and parsley, cover and leave to rest for 5 mins to allow more liquid to be absorbed into the rice. Season to taste and serve with extra parmesan, if you like.