’Li puddhricasci’ are typical of the period of Easter. This is a typical recipe from Salento.
Serves 4
1 kg of flour
200 ml of extra virgin olive oil
100 ml of anise
brewer’s yeast
cinnamon to taste
1 orange
peel of 1 lemon
5/6 eggs
salt, pepper to taste
Make a mound of flour and put the yeast in the center with a bit of warm water and salt. Add the oil, anise, cinnamon, orange (grated rind with juice), grated lemon peel and pepper. Knead with your hands. Prepared the eggs: let them for 2 or 3 minutes in hot water.
Roll out the dough, creating a strip, make a braid and put two eggs in the center. The classic shapes of puddhricasci are two: one with two eggs (braid) or with only one egg (circle).
Let them rise for a couple of hours, covering them with blankets. Bake for 45 minutes at 200°C/390°F.
