With Expo 2015 also close the St. Isidoro column, which in these months its took us among the tastiest secrets of Milanese cuisine. But we still have for you a delicious Christmas surprise, stay tuned!
Meanwhile, a last cake rich of history and tradition is the one chosen by our Saint for today's recipe: the Pan de Mej.
According to tradition, on April 23 the Feast of St. George protector of milkmen, It took place in the city an exchange between them and the herdsmen to ensure the supply of milk required in the city for the following months.
The custom was to exchange the millet bread and cream, which together formed a combination for a tasty cake still much appreciated today.
1.1 lb Corn flour
0.55 lb Flour 00
0.44 lb Butter
0.33 lb Sugar
Baking powder for desserts
A pinch of salt
A low heat, melt the butter in a saucepan. In a bowl, mix the eggs with the sugar and vanillin: add the butter and the salt, until the mixture is creamy.
Separately, mix the flours and the baking powder; then mix everything together to obtain a soft dough to work with their hands (in case add the milk).
Then form pressed small balls, to rest on a baking sheet covered with parchment paper.
Sprinkle the cakes with sugar and bake at 180° for 20 minutes.