PARROZZO D'ABRUZZOđRITA CHEF | Una semisfera di bontĂ per Natale.
#RitaChef #DolceNatalizio INSTAGRAM   / incucinaconritachef  INGREDIENTS IN INFOBOX. đPARROZZO is a typical Christmas dessert from Abruzzo made with almonds, inspired by the traditional peasant "pane rozzo" made from durum wheat. A real delicacy!!! My tribute to this wonderful region. I invite you to subscribe to my channel RITA CHEF CHANNEL. Thank you. đŹđ§INGREDIENTS FOR 10 PARROZZINI OR A 20 CM PARROZZO: 60 g of flour 0 60 g of semolina 100 g of almonds 60 g of butter 80 g of sugar 8 g of vanilla yeast 4 eggs 1/2 vial of bitter almond aroma For the covering: 200/250 g of dark chocolate BAKE IN A PREHEATED CONVECTION OVEN AT 170° FOR 35/45 MINUTES MAX. AFTER 35 MINUTES, DO THE TOOTHPICK TEST. đŹđ§INGREDIENTS FOR 10 PARROZZINI OR AT 20 CM PARROZZO: 60 g of flour 60 g of semolina 100 g of almonds 60 g of butter 80 g of sugar 8 g of baking powder 4 eggs 1/2 vial of bitter almond flavour For coverage: 200/250 g of dark chocolate BAKE IN A VENTILATED OVEN PREHEATED TO 170° FOR 35/45 MINUTES MAX. AFTER 35 MINUTES, TAKE THE STICK TEST. đ«đ·INGREDIENTS FOR 10 PARKS OR ONE PARK OF 20 CM: 60 g of T45 flours 60 g of sĂ©molin 100 g of amandes 60 g of drink 80 g of sugar 8 g of chemical levure 4 oeufs 1/2 bottle of amĂšre aroma Pour la couverture : 200/250 g of dark chocolate SEW WITH FOUR VENTILĂ PRECHAUFFĂ Ă 170° PENDANT 35/45 MINUTES MAX. APRĂS 35 MINUTES, TAKE THE CURE-DENT TESTS. đȘđžINGREDIENTS FOR 10 PARKS OR ONE PARK OF 20 CM: 60 g of harina 60 g of sĂ©molina 100 g of almendras 60 g of mantequilla 80 g of blue 8 g of chemical levadura 4 huevos 1/2 vial of aroma to almendra amarga For cover: 200/250 g of dark chocolate HORN ON A PRE-HEATED FAN HORN AT 170° FOR 35/45 MINUTES MAX. DESCRIPTION OF 35 MINUTES, HAVE THE PRUEBA DE PALILLO. #RicettaAbruzzese #Christmas #RitaChef #DolceDiNatale #DulceDeNavidad #MadeInItaly #Tutorial #Recipe LINKS & SOCIAL MEDIA FACEBOOK   / incucinaconritachef  INSTAGRAM   / incucinaconritachef  TWITTER   / ritachef2015  LINKEDIN   / feed Â
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