Parrozzo is a dessert from Pescara and is part of the typical Abruzzo recipes. The recipe includes a mixture of semolina, grated lemon peel (or orange) and almonds, with a delicious dark chocolate glaze. Surely this preparation stands out among those of the most popular Abruzzo Christmas sweets, because you can imagine it yourself looking at the final result;) Girls, I greet you and leave you to today's recipe and if you try it, leave me a comment to tell me if there is' liked. A little kiss
How to make the parrozzo
Chop the almonds in a blender.
Separate the egg whites from the yolks and whip the latter with the sugar.
Add the semolina and lemon peel and almonds.
Now beat the egg whites until stiff.
In the prepared mixture put the oil and mix.
Incorporate the egg whites, stirring gently from bottom to top and mix until smooth.
Transfer everything into a greased dome mold.
Cook at 160 ° C for 50-60 minutes.
Now prepare the glaze by melting the chocolate and butter together.
Glaze the cake on a wire rack and let it harden.
Your parrozzo is ready to be served.