"Parrozzo"
Instructions
All almonds blanched in boiling water, then peel them, place them in a mortar and pestatele reducing them in dust.
Melt the butter in a pan by holding what will serve to grease the pan.
In a bowl, pour the egg yolks and sugar, mount them well slamming them for a long time, then add the almond powder, then alternating between them and setacciandole flour and potato starch.
Lastly, add the melted butter and cool.
Whip the egg whites until stiff and gently blend the mixture.
Pour into a buttered and bake for 40 minutes at 180 degrees.
When cooked, allow to cool and put.
Chop the Couverture chocolate, let it dissolve to fire low and then pour it on the sweet brush strokes evenly in a thin layer with a spatula.
As soon as the cover is wrinkled, transferred the "parrozzo" on a dish and serve.
Ingredients and dosing for 4 persons
- 100 g of flour
- 100 g of potato starch
- 250 g of sugar
- 150 g of butter
- 250 g of couverture chocolate
- 100 g of shelled almonds
- 12 bitter almonds
- 6 eggs