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- 100 GRAM BREADCRUMBS
- 100 GRAM PECORINO, grated
- 4 EGGS
- 2 CLOVES GARLIC, chopped
- HANDFUL PARSLEY, chopped
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- 500 GRAM FLOUR
- 4
EGGS
- 3/4 CUP MILK
- 1 TBSP YEAST
- RIND OF 1 LEMON
- RIND OF 1 ORANGE
- 100 GRAM BUTTER, soft
- 1 TSP SALT
- 2 TBSP SESAME SEED
- 100 GRAM WALNUTS, chopped
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Mix all ingredients, add pepper and salt and
pepper to taste. Make little balls and fry them in a layer on olive
oil until golden brown. Serve with
tomato sauce.
Saint Nicolas is the patron
saint of Bari, the capital of
Apulia. In 1078, his
ashes were brought to this city by sailors from Myra. His holiday is
celebrated on 6, 7 and 8 May.
Click on
culinary calendar for more links
between cooking and celebration.
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Mix the flour with
3 eggs, the milk. the salt, the yeast, the butter and the orange and
lemon rind and knead for a couple of minutes. Put the dough in a
greased spring form; it is still quite sticky. Allow it to rise one
hour. Split the remaining egg; whisk the yolk with a tablespoon of
water and brush the top of the bread with it; sprinkle with sesame
seed and walnuts. Allow the bread to rise one hour more and bake it
45 minutes at 160 degrees Celsius.
The
Greek serve vasilopita or St. Basil's bread for New Year. A coin is hidden
inside, which brings good luck to the finder.
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