The “Parrozzo” is a typical Christmas dessert of Pescara in the Abruzzo Region, made with semolina flour, eggs, almonds and chocolate. It was invented by the pastry chef Luigi D’Amico in 1920 to celebrate a typical bread of the peasants culinary tradition called “rude bread” with a classic dome- shape. Even the famous poet Gabriele D’Annunzio wrote a poem for the new almond cake to celebrate a dessert so fine.
2 tablespoons of extra virgin olive oil
150 g of semolina flour
150 g of ground almonds with the peel
150 g of sugar
The grated zest of one orange
10 ground bitter almonds
a pinch of salt
200 g of dark chocolate
Heat hove to 180°C, grease and flour a dome-shaped tin (18 cm diameter).Mount the egg whites until stiff, in a bowl. In a different large bowl whisk the egg yolks with the sugar, then put the rest of the ingredient s. When the mixture is thoroughly blended, add the egg whites stirring gently with a wooden spoon. Pour the mixture in the tin and bake for 60- 80minutes at 180° C.
Check if the cake is properly cooked with a toothpick . Turn out Parrozzo onto a wire rack . When it is slightly warm, melt dark chocolate in a bain marie with 2 teaspoon of extra virgin olive oil. Place Parrozzo on an aluminium foil and pour the chocolate in a steady stream at the top of the cake. Use a palette knife to push the chocolate over the sides.
After the glaze firms remove the chocolate edges on the base if needed and transfer Parrozzo on a serving plate.
You may enjoy Parrozzo with a sweet wine like a Moscatello Spumante, a dessert wine with an elegant perlage,floral hints with fruity suggestions of peach and citrus fruits.
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