How to make the Parrozzo Abruzzese? Here is the recipe to prepare it at home

How to make the Parrozzo? Il Parrozzo has its homeland in the city of Pescara and is one of the most popular typical sweets during the Christmas holidays in Abruzzo and beyond (read here the other typical Abruzzo Christmas sweets). It was born thanks to the creativity of master pastry chef Luigi D’Amico who, starting from the idea of “rough bread” (hence the name), wanted to make a circular cake using the same corn flour.

To recreate the same shade of yellow as raw bread, D’Amico used – in addition to corn flour, even 6 eggs and for the typical dark crust he opted for the use of melted dark chocolate.

If you are thinking of preparing Parrozzo at home, here is the original recipe, it is not difficult, just follow all the steps.

What ingredients do you need to make Parrozzo?

• 6 Eggs
• 200 grams of sugar
• 150 grams of semolina (or yellow flour)
• 250 grams of chopped almonds
• 1 lemon zest (preferably untreated)
• 2 tablespoons of amaretto liqueur
• 150 grams of dark chocolate
• 30 grams of butter

Which procedure do we recommend you follow?

1. Start with the egg yolks, work them with the sugar until you have a homogeneous mixture. At this point add the chopped almonds and the semolina or, alternatively, the yellow flour. Mix well using a whisk.
2. Now you can add the grated rind of a lemon and the amaretto liqueur.
3. Separately, whip the egg whites until stiff and add them to the previously prepared mixture, making sure to turn with a movement from bottom to top to prevent the egg whites from “falling apart”.
4. To get the classic parrozzo shape, use a dome-shaped mold. Butter it well and pour the dough into it.
5. Heat the static oven to 160 ° and cook for about 50 minutes
6. Meanwhile, make the glaze. Then melt the dark chocolate together with the butter in a bain-marie, mixing if necessary.
7. At the end of cooking, let the Parrozzo cool and then cover it with the glaze starting from the center and then for the entire surface of the dome. Serve the Parrozzo very cold.

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