Parrozzo is a delicious dessert from Abruzzo characterized by its tub-like shape and soft texture. This delicacy was invented by the Abruzzese gastronome Luigi D'Amico in 1920, who wanted to celebrate his land and its traditions. Parrozzo is prepared with corn flour, potato starch, sugar, butter, coating chocolate, shelled almonds, bitter almonds and eggs, and is baked until it develops a golden crust. Dust with powdered sugar, Parrozzo is perfect to enjoy at any time of the day, accompanied by a cup of coffee or a scoop of artisanal ice cream.
Blanch all the almonds in boiling water, then peel them; place them in a mortar and grind them into a powder
Melt the butter in a small pan, keeping aside some to butter the cake pan
In a bowl put the yolks and the sugar and beat them well until light; then add the almond powder, then alternately and sifting them, add the flour and the potato starch
Finally add the melted butter once it has cooled
Whisk the egg whites to stiff peaks and gently fold them into the mixture
Pour everything into a buttered cake pan and bake for 40 minutes at 180°C
When baked, let cool and unmold
Chop the coating chocolate, melt it over very low heat, then pour it over the cake, spreading it evenly in a thin layer with a spatula
As soon as the coating has set, transfer the Parrozzo to a serving plate and serve
Bowl
Tub-shaped mold
Store the Parrozzo in an airtight container at room temperature for 2-3 days.
Parrozzo is a traditional dessert from Abruzzo, made with corn flour and almonds.
Italy, Abruzzo
| Energy (kcal) | 500.77 |
| Carbohydrates (g) | 58.94 |
| of which Sugars (g) | 41.16 |
| Fat (g) | 28.34 |
| of which Saturates (g) | 13.76 |
| Protein (g) | 5.64 |
| Fiber (g) | 2.52 |
| Sale (g) | 0.03 |
