Coquinaria

Sara’s Holidays #BakeOff :: Mini Parrozzi Duets


Buone Feste! :: Season Greetings!

Buone Feste! :: Season Greetings!

“E’ 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

(“This new cake is so tasty that looks like saint Cetteo’s craze, as if he put the rich and fertile earth into your [Luigi D’Amico’s] oven, and there it slowly changes into the sweetest among any other sweet thing.” Gabriele D’Annunzio)

White chocolate glaze... Sara Scutti's Holidays Bake Off :: Mini Parrozzi

White chocolate glaze… Sara Scutti’s Holidays Bake Off :: Mini Parrozzi

“Parrozzo” is the Christmas cake par excellance in Abruzzo. Its main features are an intense and strong taste, a perfect balance between almonds and chocolate and a subtle citrus aftertaste. The origin of parrozzo is deeply rooted into 
farmers’ life.
Tradition has it that Abruzzo farmers used to bake a “pan rozzo” (i.e. rough bread roll), a dome-shaped loaf made with corn flour and baked into a brick oven. In 1920 Luigi D’Amico, pastry chef in Pescara, had the brilliant idea of turning it into a sweet cake.

Let the cool... Sara Scutti's Holidays Bake Off :: Mini Parrozzi

Let them cool… Sara Scutti’s Holidays Bake Off :: Mini Parrozzi

D’Amico was inspired by the colours and the shape of the original “pan rozzo”, so he left untouched its shape and added some eggs to mimick the colour of the corn and he glazed the cake with a coat of chocolate, as to recall the dark and burned crust of the bread. The new – sweet – parrozzo was first tasted by Gabriele D’Annunzio, who praised so much that gave it the name “parrozzo”.

Honestly, I am not keen on almond cakes, so I thought about making some tiny “parrozzi” with their original ingredients and I added something sweet.
Here you can find my two recipes for “parrozzetti” (mini parrozzi): the first is made with almonds, pistachios, amaretti cookies and orange zest, glazed with dark chocolate; the second is made with almonds, red fruits and ratafià (i.e. wild cherry liquor), coated with white chocolate. The outcome is a perfect union of rich perfumes and colours: citrus fruits and mixed berries, sweet almonds and chocolate.

Here come the ingredients... Sara Scutti's Holidays Bake Off :: Mini Parrozzi

Here are the ingredients… Sara Scutti’s Holidays Bake Off :: Mini Parrozzi

Appetibilis Pastry Notes :: Sara Scutti's Orange-scented almond and pistachios mini Parrozzi (Parrozzetti)

  • Servings: 20 pieces
  • Time: 1hr30min
  • Difficulty: medium
  • Print


Ingredients:

– 150 gr – “semola” durum wheat flour*
– 220 gr – sugar
– 6 eggs
– 75 gr – raw unpeeled almonds (or almond meal)
– 75 gr – raw pistachios (or pistachio meal/flour)
– 5 amaretti cookies (finely crushed)
– 3 spoonfuls of e.v.o.
– the zest of 1 orange

Chocolate coating
– 200 gr – dark chocolate

*The original recipe requires semolina, whose grain is coarser than durum wheat flour, but I prefer the latter.

Instructions:

Finely mince almonds and then pistachios. In a bowl, lightly whip egg yolks, add sugar (keep 1 spoonful for egg whites) then the orange zest. Keep whipping until they turn into a soft yellow cream. In another bowl beat egg whites with the spoonful of sugar until stiff (beating gently at the beginning).
Fold the egg whites into the yolk-cream using a wooden spoon or spatula and gently turn the first mixture over onto the other, (the purpose of folding is to retain the air you have whipped into the whites).
Add oil, then almonds and pistachios, next amaretti and semola. Mix just until batter reaches the ribbon stage.

Butter and dust the moulds with little flour, fill them up to 2 cm from edge. Bake at 180 °C (pre-heated oven) for about 40 minutes. Let cakes cool before removing them from the moulds.

Meanwhile, melt the dark chocolate in a bowl set over a simmering pan of water (make sure the bottom of the bowl does not touch the water). Leave aside to cool slightly before using it to glaze the “mini parrozzi”.

Display tips:

It’s a holiday arrangement on a crystal cake stand with handmade sugar paste decorations made by my twin sister Maria, a “cake designer at heart”.

Appetibilis Pastry Notes :: Sara Scutti's Almond, candied red fruits and ratafià liqueur mini Parrozzi (Parrozzetti)

  • Servings: 20 pieces
  • Time: 1hr30min
  • Difficulty: medium
  • Print

– 150 gr “semola” durum wheat flour *
– 220 gr – sugar
– 6 eggs
– 150 gr – unpeeled almonds
– 50 gr – half-candied red fruits (sour cherries, cherries, strawberries)**
– 3 spoonfuls – e.v.o.
– 1 shot of ratafià liqueur

Chocolate coating

– 200 gr – white chocolate

* The original recipe requires semolina, whose grain is coarser than durum wheat flour, which I prefer.
** If you prefer you can use bits of sour cherries in syrup, or frozen berries (patting the frozen berries dry with several layers of paper towels and dusting with a bit of flour before mixing).

Procedimento:

Finely mince almonds. In a bowl, lightly whip egg yolks, add sugar (keep 1 spoonful for egg whites). Keep whipping until they turn into a soft yellow cream. In another bowl beat egg whites with the spoonful of sugar until stiff (beating gently at the beginning).

Fold the egg whites into the yolk-cream using a wooden spoon or spatula and gently turn the first mixture over onto the other, (the purpose of folding is to retain the air you have whipped into the whites).
Add oil, then almonds and semola, next berries and ratafia’. Mix just until batter reaches the ribbon stage.

Butter and dust the moulds with little flour, fill them up to 2 cm from edge. Bake at 180 °C (pre-heated oven) for about 40 minutes. Let cakes cool before removing them from the moulds.

Meanwhile, melt the white chocolate in a bowl set over a simmering pan of water (make sure the bottom of the bowl does not touch the water). Leave aside to cool slightly before using it to glaze the “mini parrozzi”.

Display tips:

It’s a holiday arrangement on a crystal cake stand with handmade sugar paste decorations made by my twin sister Maria, a “cake designer at heart”.

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