The Pope and I are Neighbors

I left for class three hours early morning just to walk around Rome and everyday the city continues to amaze me.  It is absolutely huge!  As I walk down my street I saw huge lines and crowds in Saint Peters Square so I decided to see what all of the hustle and bustle was about.  I went through security and as I entered on the square I saw the Pope on the huge big screen!  He was giving mass up at the front of the square.  There was a huge area reserved for people that were sitting and watching the mass and then there was hundreds of people standing behind.  The alter was raised so I was able to see him from afar.  He was sitting in his chair and was just a small white dot but his face was blown up on the big screens around the basilica when he would talk.  I kept walking through the basilica and we stopped in front of the swiss guards.  They have the craziest outfits on and will not budge.  Although I was able to get one of them to wink at me haha.  I remember learning about the Swiss guards in school.  Not many people realize the rich history behind the vibrant and highly skilled Swiss Guards that protect the Vatican City in their bright costumes. The Guards are renowned for their loyalty and therefore make perfect guardians to the current Pope Benedict XVI. The role of the Vatican Swiss Guards is to provide protection for the Pope. Highly trained soldiers from Switzerland provide this service, guarding entrances to his Papal home in addition. Swiss Guards must also be Catholic and are highly devoted servicemen trained in skills such as un-armed combat.  The Swiss Guards make the visit to the Vatican that bit more special, but although they make look harmless and ceremonial, they are incredibly well trained.  After the walk through the Vatican I discovered streets and streets of touristy stores that I did not even know existed.  It reminded me of the Spanish steps as the street were filled and filled with people hustle and bustling going in and out of the stores.  The sun was out and it felt good to feel the heat against my skin.  I passed by the castle of saint angelo and I hope to tour it either tomorrow or the next day.  I got back to school about an hour early and went up to the rooftop terrace of the school and read my philosophy books.  For dinner tonight my roommates and I plan to make a meal that we have recently had in one of our cooking classes called penne with mushrooms and prosciutto.  Here is the recipe we are following.  Ciao!

Ingredients:
1 tbsp unsalted butter
1 tbsp flour
1 cup chicken broth
Salt
Black pepper
1/2 tsp freshly milled black pepper
1/2 tsp freshly grated nutmeg
2 tbsp olive oil
3 tbsp unsalted butter
1 cup thinly sliced scallions
4 ounces thinly sliced prosciutto, diced
1 lb thinly sliced, trimmed mushrooms
1 lb penne pasta
1/2 cup freshly grated Parmigiano cheese
2 tbsp minced parsley leaves
Preparation:
1 – In a 1 1/2 quart saucepan, melt 1 tbsp butter over low heat. When butter begins to froth, add the flour. Mix well with a wire whisk and cook over medium heat, stirring constantly, until lightly golden. Add chicken broth, 1/2 tsp salt, 1/2 tsp pepper and nutmeg. Turn heat to low and cook, whisking constantly, until slightly thickened, about 2 minutes. Cover saucepan and set white sauce aside.
2 – In a large saute pan, heat olive oil over medium heat until haze forms, then add 2 tbsp butter. Add scallions and cook, stirring constantly, until barely tender, about 1 minute. Stir in prosciutto and cook, stirring, until softened but not brown, about 1 minute. Add mushrooms, turn heat to medium-high and cook, stirring, until mushrroms just begin to exude their juices, about 1 minute. Season with salt and pepper. Pour white sauce over mushroom mixture and blend well. Turn heat to low and cook, stirring, until mixture is well incorporated, about 2 minutes. Remove from heat.
3 – Cook pasta in 6 quarts boiling water with 1 tbsp salt until al dente. Drain in a colander, transfer to a bowl containing 1 tbsp softened butter and toss quickly. Mix 3/4 of the sauce and Parmigiano cheese with pasta. Spoon remaining sauce over pasta and garnish with minced parsley. serve with additional freshly grated Parmigiano cheese.
Serves 4 to 6