Pan de Jamón and Pisca Andina
The ham bread and chicken salad of Christmas, plus the Andean pisca: pan de jamón (a sweet bread rolled with ham, olives and raisins, invented in a Caracas bakery in 1905) shares the season with hallacas; pisca andina (a potato-milk-egg soup with cheese and cilantro) is the Andes' breakfast.
What it is
The ham bread and chicken salad of Christmas, plus the Andean pisca: pan de jamón (a sweet bread rolled with ham, olives and raisins, invented in a Caracas bakery in 1905) shares the season with hallacas; pisca andina (a potato-milk-egg soup with cheese and cilantro) is the Andes' breakfast. Ingredients: pan de jamón: flour dough, ham, olives, raisins, papelón glaze; pisca: potatoes, milk, eggs, cheese, scallions, cilantro, arepas to serve. Recipe: 1) Roll the dough with ham, olives and raisins; glaze; bake. 2) For pisca: simmer potatoes in broth; add milk and cheese; poach eggs in it. 3) Serve pan de jamón sliced at Christmas tables. 4) Serve pisca with arepas in Mérida's mornings. Serve: seasonally and regionally — Venezuela's table is many countries in one. Flavor: sweet-salty bread; the pisca milky and herbal. History: pan de jamón began as a way to use Christmas ham trimmings — now it IS Christmas. See also: Hallacas, Arepas.
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Related topics
World Cuisines
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