Parozzo
From the November 2010 issue.
Serves 4
120g caster sugar
60g flour
40g potato starch
100g blanched Almonds, chopped
80g butter
4 eggs
150g white chocolate
Melted butter
 Step 1
Preheat the oven to 180oc. Separate the eggs and whisk the yolks with half the sugar until it reaches a creamy consistency. Beat the whites with the remaining sugar until soft peaks form. Fold the egg white mixture into the yolk mixture.
|
 Step 2
Add chopped almonds, sifted flour, potato starch and melted butter. Mix gently.
|
 Step 3
Brush some butter on a 15cm round cake tin and sprinkle with flour. Pour the mixture into the tin and bake for about 25 minutes or until cooked in the middle.
|
 Step 4
Melt the chocolate over a water bath. Once parrozzo has cooled, pour the chocolate over it and let it set.
|
Step 5 Serve with a small glass of mosto cotto. |