Bread polpette
Vasilopita
- 100 GRAM BREADCRUMBS
- 100 GRAM PECORINO, grated
- 4 EGGS
- 2 CLOVES GARLIC, chopped
- HANDFUL PARSLEY, chopped
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.
This is a recipe from Apulia, Italy. 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.
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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