Zimsko poslijepodne i klasično Rimsko jelo: Špageti alla papalina/The winter afternoon with Spahgetti alla papalina

Please, scroll down for recipe in English

Fettuccine alla papalina (ili u prijevodu „za papu“) tradicionalno su Rimsko jelo koje predstavlja poboljšanu verziju Špageta alla Carbonara. Ako se mene pita, i mnogo bolju!

U mojoj verziji ovo je jelo spremljeno s špagetima jer ih preferiram više od fettuccina, a koristila sam i Pecorino sir umjesto Parmezana koji se u originalu dodaje. Sve je to stvar ukusa, a ja ih obožavam na ovaj način. Kada probate ovo kremasto, a jednostavno jelo, možda ih i vi zavolite :)

Kao i mnogi talijanski recepti, i ovaj recept odiše srednjim vijekom i starom pričom koja ide stoljećima unatrag. Kažu da je ovo jelo prvi puta bilo pripremljeno za kardinala Pacellija, koji je kasnije postao  poznat kao papa Pio XII, a koji je zamolio vlasnika restorana u Borgiji da mu pripremi drugačiju, delikatesniju inačicu klasičnih špageta alla carbonara.

Rimljani za sebe kažu da im nema ništa bolje nego kada se vrate s puta pa u kuhinji ugledaju lonac kipuće vode jer onda znaju da ih za dobrodošlicu čeka tanjur tjestenine, najčešće Fettuccine alla papalina, koje jedu kao glavno jelo.

I ja sam probala ovo jelo kada sam prvi puta bila u Rimu. Još se sjećam njihovog mirisa, kremastog okusa i gužve u restoranu u uskim rimskim uličicama...

Ovih blagdana oči su mi bile gladnije od želuca, a želudac je primao obilje svega što su oči vidjele. Kolači i još kolača. Ne znam za vas, ali moj organizam žudi za nečim laganim i hranjivim.

Budući da sam ove špagete jela prije par godina i od tada su kao zaboravljeni stali u nekom kutku uspomena, razmišljala sam o tome kako bi bilo zabavno da M. i ja zajedno spremimo ručak. Moje uzbuđenje je još više naraslo kada smo došli s puta i kada sam pronašla pravi domaći dalmatinski pršut. I tako smo nas dvoje, rame uz rame u kuhinji stali jedno uz drugo.  Dok sam ja sjeckala, M. je pripremao lonce, tave i donosio namirnice. Zajedno smo ubacivali sastojke, dolijevali vodu, a M. je miješao. Pričali smo o našem putu u Italiju na koje se spremamo, o tome kako bismo mogli otići autom po Toskani i doživjeti je u punom smislu riječi.

Bio je to dan uzbuđenja, dan oduševljenja, dan kada smo odlučili zajedno donijeti Italiju na naš stol. Dan kada je PS3 ostao zatvoren u kutiji. Iako sam sigurna da se u ovom trenutku ne sijeća svih detalja, znam da bi mu uspjelo da sam pripremi ovo jelo.

Volim kada ga mogu naučiti nove stvari.

On voli kada se osjeća korisno.

Konačan rezultat bio je divan!

Špageti alla papalina (Špageti s pršutom, Pecorino sirom i graškom)

(za 2 osobe)

      Potrebni sastojci:

·         350 g špageta (no.5)

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·         4 žlice maslinovog ulja

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·         1 luk

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·         200 g graška

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·         100 g pršuta

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·         100 g Pecorino sira

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·         120 ml vrhnja za kuhanje

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·         2 jaja

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·         sol

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·         papar

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·         240-500 ml hladne vode, za kuhanje graška

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      Priprema:

·         Jaja stavite u veću zdjelu pa ih lagano razmutite pomoću vilice. Dodajte vrhnje za kuhanje i grublje naribani sir pa sve promiješajte. Ostavite sa strane.

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·         Pršut narežite na trakice debljine oko ½ cm. Ostavite sa strane.

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·         Špagete skuhajte al dente u slanoj kipućoj vodi. Kada su špageti gotovi, ocijedite ih od vode, premjestite u zdjelu, dodajte im 1 žlicu maslinovog ulja i dobro promiješajte. Ostavite sa strane.

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·         Luk ogulite pa narežite na sitnije kockice. Stavite ga dinstati na zagrijanom maslinovom ulju sve dok ne postane prozirne boje. Dodajte grašak, popržite ga 1 minutu, a zatim dolijte oko 200 ml vode. Pustite neka se grašak kuha dok ne postane mekan, a ako je potrebno dodajte još vode.

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·         Kada je grašak kuhan, dodajte pršut, popržite ga oko 1 minutu, posolite i popaprite, a potom ubacite kuhane špagete. Špagete dobro promiješajte, a potom odmah dolijte smjesu jaja, sira i vrhnja. Kuhajte još oko 1-2 minute da se svi okusi prožmu.

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·         Skinite špagete s vatre. Poslužite ih odmah s još naribanog Pecorino sira, ukoliko želite.

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English version

Spaghetti alla papalina (originally Fettuccine alla papalina), is an reinterpretation of the Spaghetti alla carbonara, quite simple and gorgeous Roman dish.

This is one of the recipes that has a story (and I love ancient stories!). The story goes centuries back. The dish was prepared for a certain Cardinal Pacelli, who was soon to become Pope Pius XII, who had asked the owner of a restaurante in the Borgo (the area of Rome that lies between the Vatican and the Tiber river) to make him a more delicate version of the classic Roman dish. 
Naturally, I ate it too the first time I was in Rome. I can still remember the Italian restaurant in a narrow alley, their creamy taste...

And I love Pecorino cheese which I often use instead of Parmesan.

I thought of how M. would be excited with this dish. We both decided that this is a day in which we will together, side by side, prepare this lovely meal. The day in which we will bring Italy to our home once again. Together. This time in the winter.

I love when I can teach him to do something lovely and simply.

He likes to help and learn something new.  

The outcome was outrageously beautiful!

Such a beautiful day.

      Spaghetti alla papalina (Spaghetti with Prosciutto, Pecorino cheese and Peas)

      (serves 2)

      You need:

·         350 g spaghetti

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·         4 tbsp olive oil

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·         1 onion

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·         200 g peas

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·         100 g Prosciutto, chopped

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·         100 g Pecorino cheese (you can use Parmigiano Reggiano instead)

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·         120 ml cream

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·         2 eggs

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·         sea salt

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·         freshly ground pepper

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·         240 ml – 500 ml cold water, for peas

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      Steps:

·         Beat the eggs into a large bowl with grated Pecorino cheese and cream. Set aside.

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·         Cut the prosciutto into long tight pieces. Set aside.

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·         In the meantime, cook spaghetti al dente in a large volume of salted water. Drain and transfer to the larger bowl. Toss spaghetti with 1 tbsp of olive oil. Set aside.

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·         Peel the onion and slice it thinly. Fry the onion slowly in hot olive oil until transculent, then pour the peas. Fry them for about 1-2 minutes, then and 1 cup water and cook them on a brisk fire until tender. Add more water if needed. It will take for about 15 minutes.

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·         Once ready, mix in proscuito and let it season with sea salt and pepper. Add cooked spaghetti. Stirr well to combine. Immediately pour egg mixture and allow the cream to reduce a bit, for about 1-2 minute.

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·         Remove from the stove. Serve it hot with more grated Pecorino cheese.

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P.S. For the measurements check out the kitchen chart!

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