TRADITIONAL ITALIAN RECIPE: Parrozzo is a typical cake from the region of Abruzzo, in Italy. It is commonly related to Christmas gastronomic tradition but is consumed over all the year. Parrozzo has been acknowledged as a traditional agricultural and food product of Abruzzo.
Parrozo was invented in 1920 by Luigi D'Amico, owner of a bakery in Pescara. D'Amico wanted to create a cake that resembled the traditional rough bread made by the local farmers with corn flour. Parrozzo has the same semispherical shape, contains eggs to mimic the yellow of the corn, and is covered with a layer of dark chocolate that reminds the burnt surface of the bread.
The first person to try parrozzo was the poet Gabriele D'Annunzio that celebrated the new creation with a madrigal "La Canzone del Parrozzo" (the song of parrozzo), written in Abruzzese dialect:
"È tante ‘bbone stu parrozze nove che pare na pazzie de San Ciattè, c’avesse messe a su gran forne tè la terre lavorata da lu bbove, la terre grasse e lustre che se coce… e che dovente a poche a poche chiù doce de qualunque cosa doce…” Gabriele D'Annunzio
Ingredients and Preparation
The dough of parrozzo is made of semolina (alternatively yellow or white flour with starch), sugar, eggs, ground almonds, bitter almond essence and orange or lemon skin. All these ingredients are mixed and baked in an aluminium semispherical tray. When the cake has cooled down, it is removed from the tray and covered with molten dark chocolate.
Skill Level:  |
Time: 2 Hours |
Price:  |
Serves: 6 People |
Ingredients:
| Conversions |
Directions:
01 - Sift together the Flour and the Starch in a small bowl. Set aside for later use in direction number 09.
02 - Boil the Almonds and Apricot Kernels in a pan for about 5 minutes.
03 - Drain the Almonds and Apricot Kernels and remove all the shells ( you can also buy peeled Almonds ).
04 - Let the Kernels dry on a tray lined with paper towels. When they have dried up, place them into a mixer together with 2 tablespoons of Sugar and finely mix everything until a nice smooth Almond Flour is obtained.
05 - Melt the Butter in another saucepan. Set aside and let it cool.
06 - Using two different bowls separate the Yolks from the Whites.
07 - Beat the Egg Whites with an electric mixer until you have a very firm foam.
08 - Now, always using the electric mixer, mix the Yolks. While mixing the Yolks gradually add the remaining Sugar. Keep mixing the Yolks until you end up having a frothy and light foam.
09 - Combine ( in the following order, one at a time ) the Yolks with: the Almond Flour, Flour/Starch and melted lukewarm Butter and continue to work on to mixture until smooth.
10 - Add the Egg Whites to the Yolk mixture and mix by hand or with the electric mixer, set to its minimum speed, until smooth.
11 - Generously butter and flour a 18cm / 7in pyrex bowl.
12 - Pour the mixture into the Bowl and bake in preheated oven to 180C / 356F for 65 minutes. If you are using a convection oven, switch the fan off.
13 - Once the Parrozzo has finished cooking, remove it from the oven and let it cool completely.
14 - Chop the Chocolate and melt it over a double boiler. Pour the melted Chocolate over the top of the cooled Cake and spread evenly with a spatula
15 - Transfer the Cake to a plate. Serve.
Notes:
- If you notice the Parrozzo's surface tends to turn dark before the end of the baking process, cover the pyrex bowl with aluminum foil.
- Keep the Cake at a cool room temperature or refrigerate. If refrigerated, bring to room temperature before serving.
- The Parrozzo can be stored for 48 hours ( 2 days ) in a refrigerator. Make sure the expiring date can allow you to store it for 48 hours.
- If you cannot find Almond Kernels you can use classic Almonds.
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| Written by: Uncut Recipes | Disclaimer |
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Alfonsina
December 18,2019 Spent more time then the recipe but it paid off! Great recipe, big success (among my granny as well) this is a keepr! thank you! |
December 19, 2019
Thank you for this recipe. I made this for my italian husband and will make it again this christmas for his family but I'll probably use white chocolate instead. thank you again it was delicious.