Recipes

Vittorio Emanuele style queens


Tagliatelle alla Vittorio Emanuele

Vittorio Emanuele style queens (but tajarin, spaghetti and tagliatelle are also good) were the king's favorite dish. Here is the recipe.

Reginette, tajarin, spaghetti: the pasta shape in this case takes on a marginal role. In fact, what reigns supreme is the rich condiment based on ham and mushrooms which, in the finest versions, also includes the use of truffles . The dish in question is the Vittorio Emanuele style queens.

In fact, it seems that the sovereign was a great admirer of Piedmontese cuisine and loved to pamper himself with these dishes even during his travels. It is therefore not surprising that the original recipe is a true triumph of flavors born from the combination of ham, mushrooms, eggs, cream, parmesan and sweetbreads. The version of Vittorio Emanuele pasta that we propose is the most modern (and light) one but we will not fail to reveal how it was prepared over 200 years ago.

Dried tagliatelle and mushrooms

Ingredients

For the Vittorio Emanuele pasta

  • Dried tagliatelle – 320 g
  • Onion – 1
  • Cooked ham – 200 g
  • Porcini mushrooms – 200 g
  • White wine – 1/2 glass
  • Eggs – 3
  • Grated Parmesan – 2 tablespoons
  • Chopped parsley – to taste
  • Salt – to taste

Preparation

How to prepare the Vittorio Emanuele pasta recipe

1

First, cut the cooked ham into strips and brown it in a pan with butter . After a few minutes, drain it with a slotted spoon and transfer it to a plate, leaving the sauce in the pan.

2

Finely chop the onion and let it brown for a couple of minutes, then add the sliced ​​porcini mushrooms and blend with the wine . In a few minutes they will be cooked and you can add salt . Add the ham and keep warm.

3

Cook the pasta in plenty of salted water. We used fresh tagliatelle but reginette or tajarin, the sovereign's favorite pasta shape, are also good.

4

In the meantime, beat the eggs with the parmesan . Once the pasta is ready, drain it and sauté it in the pan with the sauce, add the eggs and let them thicken. Serve garnished with a sprinkling of fresh chopped parsley .

For a stronger flavour, you can use a part of pecorino instead of parmesan. Then go ahead and choose the pasta shape you prefer. You will certainly have spaghetti at home: you can use them without affecting the goodness of the recipe even if in our opinion egg pasta is truly perfect together with this rich sauce.

Conservation

We advise you to prepare and enjoy this dish at the moment . In fact, as the eggs cool, they tend to transform the dish into an omelette.

Origin and history

The recipe was developed for the first time by Countess Rosa Vercellana of Mirafiori and Fontanafredda for her husband the king. In fact, the sovereign, in addition to loving cigars, was a great admirer of Piedmontese cuisine. It is no coincidence that the original recipe contains many of its most characteristic flavours.

It seems that the recipe was born in Rome, where the king used to stay. In a certain sense, in fact, the dish recalls a typical preparation of the city: the famous carbonara . It must be said, however, that it only has the eggs of the latter.

The original recipe for the dish is contained in Chef Bruno Cantamessa's historical cuisine . In fact, traditionally, after cooking the mushrooms, the lamb sweetbreads previously blanched and cut into slices are added to the cooking juices. The eggs must then be beaten together with the cream before being added to the pan. To complete the dish, there was often freshly sliced ​​white truffle.

In short, some ingredients of the recipe have been removed in order to make it more suitable for modern tastes. However, the substance of this royal dish does not change. If you then want to try another dish much loved by the sovereign, then we advise you to stay in Piedmont with the mixed boiled meat .

Read also
Cavour-style roast veal

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