[kc_row use_container=”yes” _id=”766102″][kc_column width=”12/12″ video_mute=”no” _id=”867322″][kc_divider style=”3″ _id=”397115″ line_text=”Il parrozzo è un tipico dolce abruzzese” css_custom=”{`kc-css`:{`any`:{`line`:{`border-style|.divider_inner`:`solid`,`text-align|`:`center`}}}}”][/kc_column][/kc_row][kc_row use_container=”yes” _id=”150457″][kc_column width=”15.92%” _id=”704334″][kc_box_alert title=”MSBo” icon=”et-clock” _id=”447321″ css_custom=”{`kc-css`:{`any`:{`text`:{`font-family|.message-box-wrap`:`Inconsolata`,`text-align|.message-box-wrap`:`left`},`boxes`:{`background|.message-box-wrap`:`eyJjb2xvciI6InJnYmEoMjU1LCAyNTUsIDI1NSwgMCkiLCJsaW5lYXJHcmFkaWVudCI6WyIiXSwiaW1hZ2UiOiJub25lIiwicG9zaXRpb24iOiIwJSAwJSIsInNpemUiOiJhdXRvIiwicmVwZWF0IjoicmVwZWF0IiwiYXR0YWNobWVudCI6InNjcm9sbCIsImFkdmFuY2VkIjowfQ==`}}}}”][/kc_column][kc_column width=”19.35%” _id=”96580″][kc_box_alert title=”bWVkaWE=” icon=”fa-hand-pointer-o” _id=”598656″ css_custom=”{`kc-css`:{`any`:{`text`:{`font-family|.message-box-wrap`:`Inconsolata`,`text-align|.message-box-wrap`:`left`},`boxes`:{`background|.message-box-wrap`:`eyJjb2xvciI6InJnYmEoMjU1LCAyNTUsIDI1NSwgMCkiLCJsaW5lYXJHcmFkaWVudCI6WyIiXSwiaW1hZ2UiOiJub25lIiwicG9zaXRpb24iOiIwJSAwJSIsInNpemUiOiJhdXRvIiwicmVwZWF0IjoicmVwZWF0IiwiYXR0YWNobWVudCI6InNjcm9sbCIsImFkdmFuY2VkIjowfQ==`}}}}”][/kc_column][kc_column width=”30.3%” _id=”621934″][kc_box_alert title=”RG9zaSBwZXIgY2lyY2EgOCBwZXJzb25lIA==” icon=”et-profile-male” _id=”129701″ css_custom=”{`kc-css`:{`any`:{`text`:{`font-family|.message-box-wrap`:`Inconsolata`,`text-align|.message-box-wrap`:`left`},`boxes`:{`background|.message-box-wrap`:`eyJjb2xvciI6InJnYmEoMjU1LCAyNTUsIDI1NSwgMCkiLCJsaW5lYXJHcmFkaWVudCI6WyIiXSwiaW1hZ2UiOiJub25lIiwicG9zaXRpb24iOiIwJSAwJSIsInNpemUiOiJhdXRvIiwicmVwZWF0IjoicmVwZWF0IiwiYXR0YWNobWVudCI6InNjcm9sbCIsImFkdmFuY2VkIjowfQ==`}}}}”][/kc_column][kc_column width=”34.4%” _id=”655124″][kc_spacing height=”6px” _id=”461789″][kc_raw_code code=”W2FkZHRvYW55XQ==” _id=”54363″][/kc_column][/kc_row][kc_row use_container=”yes” _id=”457601″ cols_gap=”{`kc-css`:{}}” force=”__empty__” css_custom=”{`kc-css`:{`any`:{`typography`:{`font-family|`:`Quicksand`}}}}”][kc_column width=”39.5%” _id=”917261″][kc_spacing height=”10px” _id=”367626″][kc_single_image image_size=”full” _id=”284411″ image_source=”media_library” image=”1526″ css_custom=”{`kc-css`:{`any`:{`image-style`:{`text-align|`:`center`,`box-shadow|img`:`2 !important`,`vertical-align|img`:`middle`}}}}”][kc_divider style=”3″ _id=”561967″ line_text=”INGREDIENTI” css_custom=”{`kc-css`:{`any`:{`line`:{`border-style|.divider_inner`:`solid`,`text-align|`:`center`}}}}”][kc_column_text _id=”285628″ css_custom=”{`kc-css`:{`any`:{`typography`:{`font-family|,p`:`Quicksand`}}}}”]
6 uova
200 gr di zucchero
150 gr di semolino
200 gr di mandorle tritate
1 limone non trattato
2 cucchiai di liquore tipo Amaretto di Saronno
150 gr di cioccolato fondente
30 gr di burro
[/kc_column_text][kc_single_image image_size=”__empty__” _id=”443378″ image_source=”media_library” image=”860″ css_custom=”{`kc-css`:{`any`:{`image-style`:{`text-align|`:`left`,`width|img`:`120px`}}}}” caption=”di Giusy Pietrangeli” on_click_action=”open_custom_link” custom_link=”http://blog.iltimo.it/lo-staff/||”][/kc_column][kc_column width=”60.49%” _id=”812100″][kc_divider style=”3″ _id=”114641″ line_text=”PREPARAZIONE” css_custom=”{`kc-css`:{`any`:{`line`:{`border-style|.divider_inner`:`solid`,`text-align|`:`center`}}}}”][kc_column_text _id=”645165″ css_custom=”{`kc-css`:{`any`:{`typography`:{`font-family|,p`:`Quicksand`}}}}”]
Lavorate i tuorli con lo zucchero fino a ottenere un composto spumoso e successivamente unire le mandorle, il semolino, la buccia grattugiata del limone e il liquore.
Montate gli albumi a neve ed incorporateli delicatamente al composto.
Imburrate e infarinate uno stampo a cupola, tipico del parrozzo e cuocete in forno caldo a 160° per circa 50 minuti.
A cottura ultimata lasciate raffreddare il dolce e nel frattempo preparate la glassa: in un pentolino fate sciogliere il cioccolato tritato insieme al burro, poi stendere la glassa dal centro del parrozzo fino a ricoprire l’intera superficie del dolce.
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[/kc_column_text][/kc_column][/kc_row][kc_row use_container=”yes” _id=”374300″ cols_gap=”{`kc-css`:{}}” force=”__empty__”][kc_column width=”12/12″ video_mute=”no” _id=”390787″][/kc_column][/kc_row][kc_row _id=”973642″][kc_column width=”12/12″ video_mute=”no” _id=”60435″][/kc_column][kc_column _id=”192430″][kc_divider style=”3″ _id=”81802″ line_text=”LE VARIANTI DEL TIMO” css_custom=”{`kc-css`:{`any`:{`line`:{`border-style|.divider_inner`:`solid`,`text-align|`:`center`}}}}”][kc_column_text _id=”581440″ css_custom=”{`kc-css`:{`any`:{`typography`:{`font-family|,p`:`Quicksand`}}}}”]
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