maria wrote:
> Have you ever taste Parrozzo? the recipe is here
> http://www.abruzzo.com/tavola/Ricett...?idRicetta=116
> Best regards
> Maria
>
> You can try also neole, bocconotti ecc.
> http://www.abruzzo.com/tavola/ListaR...ngrediente=abc
The Parrozzo looks lovely, but is there a link to it in the English side
of the site? The best I could get out of Babelfish is below. (Note
however, the *clear* reference to kitchen fairies!)
Directory of the ingredients
• 12 eggs
• g 300 almonds milled raw with the peel
• g 300 semola
• g 500 sugar
• ½ glass of sambuca (or ½ glass of liqueur of macaroon)
• some drop of essence of bitter almond
Execution of the prescription
After to have sbollentato the almonds in aqua hot, sbuccia you them and
it steps on them to you in the mortar with 2-3 sugar spoons, much from
ridurle in powder.
You fuse the butter, putting some in disparte one small amount,
necessary in order to grease the tortiera. The egg whites monateli to
snow, rather hard, salando hardly; to part the egg yolks with the
remaining sugar mounted, therefore to obtain a spumoso compound and
white man, to which joined the powder of almonds, the flour, the fecola
and the fused butter cooled quado the amagama it seems to you smooth and
homogenous, add the egg whites.
Poured the compound in one tortiera imburrata and infarinata, therefore
passes to you I put into an oven it warmth to 180° and fairies to cook
for approximately 40 minuteren. Sfornate the parrozzo and leaves you to
cool it. In a casserole it mails in a bain-marie on the fire, you melt
the chocolate, then pours it over the cake, covering it with one thin
layer to you.
To piacimento you can decorate of the surface with listarelle d almonds.
Elements of the tradition.
The abruzzesi peasants prepared, for autoconsumo, for a long time
immemorabile a bread with the flour of granturco, semispherical and
cooked shape in the firewood furnace, that they called Rozzo Bread, in
contrast to that fact with the grain flour, and therefore white woman,
to sell itself to the "getlteman". At the beginning of the past century
Luigi D' Amico a confectionery transposition had the hunger idea,
reproducing the yellow of granturco with that one of eggs, maintaining
unchanged the semispherical shape and using a fusing chocolate cover
most fine, and therefore of black color, in order to reproduce the dark
one of characteristic the superficial bruciacchiature of the baking in
the firewood furnace and, on precise indication of Gabriel D' Annunzio,
Parrozzo called it. Numerous the letters, the poetries and the
dedications of Of Notice for this its preferred cake.
The recording of Marchi and relative Brevetti to the Parrozzo is of
1926. Beyond to the pescarese Poet, other abruzzesi artists contributed
to the birth of this new Cake: Luigi Antonelli, commediografo and
teatrale critic whom the History of the Parrozzo wrote; Arming
Cermignani, ceramista insigne that it realized the designs and the
colors of the box it; Master Di Jorio Who music̣ the song of the
Parrozzo on text of the umanista Cesar De Titta.