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Venice
The Palace by the Lagoon, Venice has forged a culinary tradition shaped by water, history and travel.
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| BAICOLI |
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Excellent Venetian biscuits Baicoli were already popular during the 'Serenìsima Repùblica Vèneta' (The Republic of Venice – 697 – 1797 AD), served during grand occasions, accompanying coffee, Sabayon, Cypriot wines and Muscat from Istrie or even just hot chocolate. |
INGREDIENTS: |
For 4 persons:
500 g - flour
50 g - Butter
50 g - Sugar
15 g – brewer's yeast
1 egg
6 dl milk
Salt |
DEVARATION: |
Pour the flour into a salad bowl and mix with the sugar and a pinch of salt.
Blend in the melted butter a little at a time with the beaten egg white and the yeast which has been blended into some warm milk.
Work this mixture energetically whilst adding in the milk. You should end up with a thick dough, which should be covered by a clean cloth and left to rest for two hours to allow it to rise.
Divide the dough into 4 or 5 parts. Form them into 30 cm long cylinders and place them on a greased oven tray.
Cook them in the oven at 180°C for between 10 and 15 minutes.
The Baicoli should be golden without being too dark. Remove from the oven. Leave to cool and rest for at least two days.
How to make this recipe even more special?
When serving, the Baicoli should be cut into very thin slices and lightly toasted to release their aroma. You can also dunk them in your cappuccino or eat them with a sweet wine. |
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