The Parrozzo
New Year is coming and Loving in Abruzzo wants to give you the recipe of one of the finest traditional cakes from Abruzzo, the "Parrozzo".
Ingredients:
150 g of semolina starch
6 eggs
1 lemon
200 g of sugar
150 g ground almonds
(1 1/2 tbs) 1/3 of the vial of bitter almonds (1 1/2 tbs)
Butter and flour for the pan
200 g of dark chocolate
Instructions:
Separate the egg whites from the yolks and whisk the egg whites. Add sugar and stir with the whisk. Then add the egg yolks and stir with a wooden spoon. Add the grated lemon zest and ground almonds using the whisk or beater, and finally ad the semolina and stir the mixture well. Grease baking mould with butter, flour it and pour in the mixture. Bake at 150 degrees for about one hour. Once cooked, let the parrozzo cool down. Remove it from the mould and glaze with the dark chocolate previously melted in a bain-marie water bath.
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