The Vatican Cookbook

By Pontifical Swiss Guard

Sophia Institute Press, 2016

204 pages, $30

To order: EWTNRC.com

 

Giving readers a peek into the culinary tastes of Popes Francis, Benedict and John Paul II and the inner workings of the Swiss Guard, it is a Catholic’s treasure. Its table prayers before meals remind readers to praise God for access to food and to thank him for received blessings. The introduction from Sgt. Erwin Niederberger — “Buon Appetito From the Swiss Guard” — urges all to eat with joy. And its final messages asks for support of the Swiss Guard’s campaign to end world hunger.

The book is resplendent with breathtaking color photos, as its many two-page spreads attest, including the backs of five red-cloaked cardinals standing at breezy attention, the Swiss Guard parading at nighttime in St. Peter’s Square and Pope Francis celebrating Easter Mass in St. Peter’s Basilica. 

Smaller photos grace other pages: the three popes, various officials of the Swiss Guard, Vatican visitors, artwork such as the Pietà, and even two sisters chopping fresh herbs. 

Throughout the 16 chapters or sections are 61 classic recipes favored at the Vatican. Where to begin? 

Start with the dedication, written by Cardinal Sean O’Malley of Boston, who enthusiastically urges readers to use meals — these meals, in particular — to bring families and friends together in a convivial way. And regardless of one’s level of culinary expertise, the cardinal assures readers that all recipes are approachable. By and large, yes, although some recipes call for unusual ingredients: grapefruit oil, Monk’s Beard greens and suckling pig, plus a few others, which may require some challenging sourcing.

Why not breakfast on the “Swiss Omelet With Herbs,” a dish that the guards enjoy. Rich with heavy cream and butter and accented with chopped fresh herbs, the omelet may pair well with crisp toast and a bowl of refreshing fresh berries. That is the book’s only obvious breakfast dish, however, unless you wish to splurge on Pope Francis’ “Argentine Empanadas on Pepper Salad,” followed by “Alfajores,” shortbread cookies sandwiching a filling of dulce de leche, a rich caramel.

For a midday meal, try a favorite choice of Sgt. Major Christian Kühne, stew-like braised lentils, which simmer in a bacon- and onion-enriched veal or beef stock. What results is a richly flavored dish.

For dinner, the easy-to-prepare braised pork roast offers a balance of red wine, veal or beef stock and a splash of Madeira — resulting in a tender, juicy main course. The Swiss chef suggests serving this dish with porcini-mushroom polenta or risotto, but the parsley potatoes from the “basics” section would work as well.

With these, plus dozens of other recipes to try, readers can structure a meal that puts them at a Vatican table.

Overall, The Vatican Cookbook speaks eloquently of the majesty and glory of Catholicism and the blessing of coming together for a good meal.

 

Alexandra Greeley writes from northern Virginia.