Here is the recipe
gr 120 of sugar
80 of butter
gr 60 flour
4 eggs
gr 60 potatoes starch
gr 150 foundant chocolate
gr 60 sweet almond
gr 40 bitter almond
salt
After short boiling (just to peel-off them) peel off the almonds and
pound them in a mortar togheter with 2-3 spoons of sugar. You have to
reduce them in powder.
Melt the butter and put away a little quantity usefull to grase the
backing pan (tortiera). Whip (montate a neve) the albumens and add a
little salt. Using another recipient whip the yolks togheter with the
remaing sugar (you must obtain a white and frothy/foamy mix). Add
almonds powder, flour, starch and the cold melted butter. When the mix
looks very omogeneus and smooth add the whipped albumen. Pour the mix
in a greased (use butter and spride flour) backing pan (dont' forget
it must be an half spheare), then put into an hot oven (180 celsius
degree) and let it backing for 40 minuts. Take out of the oven the
parrozzo and let it to cool. Melt the chocolate in a double boiler pot
then pour it above the cake covering it whit a thin layer. If you like
yuo can decorate the cake with almond slices (not in the original
recipe)
For a long time Abruzzesi peasants are used to prepare, to consume by
theirselves, a special bread made with maize flour havig a
semispherical shape. It was baked in the firewood furnace and called
Pane Rozzo (Rough Bread) versus the white bread (prepared with wheat
grain flour) that was sold to rich people. At the beginnin of XX
century Luigi D'Amico had got the idea to make a cake maintaining
unchanged the semispherical shape and replacing the maize with white
flour ang obtainig the yellow color using eggs. Then he covered the
cake with a thin layer of fondant chocolate giving it a dark color to
reproduce the dark color of baking, and finally compling the precise
indications provided by Gabriele D'Annunzio called the cake
"Parrozzo". The Parrozzo was the favourite cake for D'Annunzio and he
wrote a lot of letters, poems and dedications. Trade marks for
Parrozzo are from 1926. Besides D'Annunzio a lot of artists from
Abruzzo contributed to the origin of this new cake: Luigi Antonelli,
dramatist and critic wrote the Parrozzo History, Armando Cermignani,
famous ceramist disegned the package, the conductor Di Jorio set to
music the song written by Cesare de Titta (remarkable humanist)
I put it also in this page so al lot of people can use it (there you
can see also the cake).
http://en.abruzzo.com/tavola/Ricetta.html?idRicetta=117
Please, maybe I have done some "big" mistake in translation, so can
you correct it.
If you would like to see the package (it's very nice) you can go here
http://en.abruzzo.com/prodotti/Prodotto.html?idProd=97
Dave Bell > wrote in message rea.net>...
> Thank you, Maria!
>
> The ingredients were easy enough to make out, but the "execution" and
> interesting history were less clear... :{)
>
> Dave
>
> On Thu, 7 Oct 2004, maria wrote:
> > 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!)