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J'll post the recipe translated in english ASAP.
By from Abruzzo
Maria
Dave Bell > wrote in message .com>...
> 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.
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