{"id":3985,"date":"2018-01-12T20:56:00","date_gmt":"2018-01-12T20:56:00","guid":{"rendered":"http:\/\/www.giuliamarinelli.it\/uncategorized-en\/le-scarpette-di-santilario-2\/"},"modified":"2018-01-13T09:25:57","modified_gmt":"2018-01-13T09:25:57","slug":"le-scarpette-di-santilario","status":"publish","type":"post","link":"https:\/\/www.giuliamarinelli.it\/en\/my-blog\/le-scarpette-di-santilario\/","title":{"rendered":"Sant’Ilario’s Scarpette (little shoes)"},"content":{"rendered":"

St. Hilary from Poitiers<\/strong> (315 approx. – 367) is the Patron of Parma.<\/strong> He is celebrated tomorrow, January 13th,<\/strong> the day of his death.<\/p>\n

It is said that as the poor Saint passed by Parma a cobbler,<\/strong> seeing his broken and haggard shoes,<\/strong> was moved with compassion and gave him a pair of new shoes. The morning after, as he opened his little shop, instead of Ilario’s miserable footwear, he found a pair of golden shoes.<\/strong><\/p>\n

This is why, even today, on Sant’Ilario’s day here we eat delicious shoe-shaped biscuits.<\/strong><\/p>\n

Here is the recipe!<\/strong><\/p>\n

\"foto<\/a><\/p>\n

SCARPETTE DI SANT’ILARIO<\/strong><\/p>\n

INGREDIENTS<\/strong><\/p>\n

for the biscuits<\/strong><\/p>\n

500 gr. (1,1 oz) flour<\/p>\n

4 eggs<\/p>\n

250 gr. (0,55 oz) sugar<\/p>\n

150 gr. (0,33 oz) butter<\/p>\n

vanilla, some grated lemon zest, a pinch of salt<\/p>\n

for the decoration<\/strong><\/p>\n

250 gr. (0,55 oz) icing sugar<\/p>\n

the juice of half a lemon<\/p>\n

 <\/p>\n

METHOD<\/strong><\/p>\n

Pour the flour on a work surface, forming a crater, pour there the previously softened butter, two whole eggs and two egg yolks, keeping the egg whites aside. Add the vanilla, a pinch of salt and the grated lemon zest.<\/p>\n

When the dough is compact, film it and put it in the fridge to rest for at least 30 minutes.<\/p>\n

Roll it with a rolling pin, until it is 0,2 inches thick. Cut it in pieces in the shape of shoes, place them on a greased baking sheet and cook in the oven at 180\u00b0 C. (356 F) for 30 approximately 30 minutes.<\/p>\n

Meanwhile prepare the glaze: whip the two egg whites lightly, add the icing sugar and the filtered lemon juice. Continue to whip until the mixture is firm, smooth and creamy.<\/p>\n

Once the biscuits are cooked, let them cool down, then decorate them with the glaze by using a sac a poche.<\/p>\n

If you want you can also decorate them with a chocolate glaze, and add codettes or other decorations<\/p>\n

 <\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

St. Hilary from Poitiers (315 approx. – 367) is the Patron of Parma. He is celebrated tomorrow, January 13th, the day of his death. It is said that as the poor Saint passed by Parma a cobbler, seeing his broken and haggard shoes, was moved with compassion and gave him a pair of new shoes. […]<\/p>\n","protected":false},"author":4,"featured_media":3981,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2},"jetpack_post_was_ever_published":false},"categories":[26],"tags":[1178,752,1180,983,1179,1174,59,823],"class_list":["post-3985","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-my-blog","tag-biscotti-en","tag-cucina-italiana-en","tag-cucina-parmigiana-en","tag-dolci-en","tag-gennaio-en","tag-italia-en","tag-parma-en","tag-tradizione-en"],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t