Tag: Roccocò

Neapolitan Roccocò: Christmas desserts with the ancient medieval recipe with the secret of Neapolitan Pisto – Gordon Ramsay’s version

Roccoco


The Roccocos: The history of the Neapolitan Roccoco is nothing short of particular and has very ancient origins. Imagine having a time machine at your disposal and going back to the Middle Ages, precisely to the period in which Sancha of Aragon became the wife of King Robert of Anjou. Having become Duchess, she established a convent that could welcome and save prostitutes. The convent was located in Naples in the Maddalena area and therefore took the name of “Real Convento della Maddalena”. It was the nuns of the convent who invented the Roccocothe typical Christmas sweets with an ugly appearance but a surprising taste.

Round and made from almonds, their consistency is particularly hard. The name derives from the French “roccaille”, due to the shape that resembles a shell or the rocky consistency. It should not be forgotten that at the time relations between the Kingdom of Naples and France were excellent, which is why the nuns were influenced by a French term for the creation of the Rococo. But what characteristics must a Roccoco to be defined as a true Neapolitan rococo?

Very simple, it must be donut shaped, it must be hard and it must contain a special ingredient, the Neapolitan pisto. Don’t know what it is? No problem, I’ll explain it to you shortly. But first let’s dispel a myth. As already mentioned above, among the main characteristics of one of the Neapolitan desserts par excellence, there is the hard consistency.
There’s no point in clinging to recent news that offers a soft version. True Neapolitan rococo must be tough, or “tuost”. Precisely because of this characteristic they are also called “tooth breakers”, because a more risky bite could cause considerable damage to the teeth.

Once upon a time, in fact, Roccocos were soaked in a fortified wine to soften their consistency. Among the most used was, for example, Marsala. Today this custom has been lost and Rococo therefore remains hard and a little difficult to bite.

Roccocò: Here is the original recipe

Ingredients:

  • 300 g of flour
  • 150 g of toasted almonds
  • 200 g of sugar
  • 3 g of pisto
  • 3 g of ammonia
  • peel of 1 orange
  • water to taste
  • 1 pinch of salt
  • 1 egg

Method:

Start by combining flour, sugar, orange peel and pisto (HERE IS THE RECIPE FOR THE ORIGINAL NEAPOLITAN PISTO) Dissolve a pinch of salt in warm water and add to the mixture until it becomes kneadable. Then add the coarsely crumbled almonds (if you want you can also use hazelnuts instead or in addition) and finally the ammonia. Divide the dough into pieces, first cut into cords using your hands and then into round donuts of more or less equal size.

If you want, you can use some whole almonds pto decorate its surface. Used the beaten egg to brush the top of the Roccoco and make them so shiny and of their typical brownish color. Then cook in a preheated oven at 180° for about 25 minutes. Let cool and serve.

Roccoco

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Original Neapolitan recipe of Roccocò (soft or hard) – Gordon Ramsay’s version

roccocò dough


THE Roccoco (Roccoco) are gods Christmas sweets typical of Neapolitan tradition . It is big Cookies shaped mashed donut the size of 10 cm; made with a mixture of Flour, water, almonds, a pinch of bitter cocoa and the fragrant pisto; a spice mix based on cinnamon, cloves, star anise, coriander and nutmeg! TO depending on how much they are cooked in the oven may result from two kinds; the classics "toothbreaker" from the rather hard consistency that to soften them they come soak in Vermouth or liqueur; or from softer texture and tender to the bite! Either way, they are exquisite, dal unique flavor And aromatic!

According to tradition are served and given to Christmas And New Year's along with other Campania specialties such as Struffoli, Mostaccioli, Susamielli and a nice slice of Pastiera! You want prepare them at home? Here is La for you Roccocò recipe with all Advice And Secrets illustrated with step by step photo to get gods Rococo Neapolitans like those of pastry!

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<p style= Like any traditional preparation they exist different version and many small ones zone variants! What I give you today is there Original recipe of the Roccoco that the my Neapolitan family prepare each Immaculate and accompanies us for all Christmas holidays; for as long as I can remember!

It's about a quick and easy preparation! Yup knead by hand without any difficulty. In this case I have chosen to make i soft rocks, cooking them as much as necessary; there I find perfect from every point of view! But nothing prevents you biscuits at low temperature to have gods Roccocò hard! In procedure you will find both versions!

Perfect both from wrapping up for greedy gifts, both serve for the Vigil, the Christmas lunch as far as New Year's together with the other Christmas sweets! Indeed yes they keep a lot for all Christmas holidays! Believe me they will make a great impression!

Discover also:

Panettone (the simple step-by-step recipe to make it soft at home for 15 days with brewer's yeast!)

Roccocò recipe

PREPARATION TIMES

Preparation Cooking Total
20 minutes 20 minutes 40 minutes

Ingrediants

Quantity for about 25 pieces

  • 500 grams of flour '00
  • 400 grams of sugar
  • 250 gr of almonds with peel
  • 150 gr of water
  • grated peel of 2 oranges
  • grated zest of 1 lemon
  • 1 teaspoon of unsweetened cocoa powder
  • 2 teaspoons of ready-to-use pisto (or mix together 12 g of cinnamon, 2 g of nutmeg, 2 g of pepper, 2 g of cloves, 2 g of coriander, 2 g of star anise; from this mixture you get 2 teaspoons)
  • 1/2 teaspoon of ammonia for cakes (which you can replace with baking powder)
  • 1 yolk for brushing

Method

How to make Roccoco

First of all, mix the flour, pisto, sugar, sifted unsweetened cocoa powder and ammonia in a bowl.

Then add the citrus peel and slightly broken almonds (not chopped completely) and finally the water at room temperature and start mixing starting from the center with a spoon, then proceed by hand until you get a soft and non-sticky dough:

roccocò dough

If necessary, dust your fingers with flour and then the surface of the dough.

Then divide into pieces from 65 gr to a maximum of 75 gr each (mine are 70 g)

First of all make a sausage, helping yourself with a sprinkling of flour, then close it in a tarallo, smoothing the edges well so that you do not see the attacks:

how to make roccoco

Then as you make them, place them in a baking tray lined with parchment paper at a certain distance (in the oven they will increase in volume)

When you have completed all the trays, brush the surface with egg yolk

bake the roccoco

Soft Roccocò

Finally bake in the oven at 180 degrees for about 20 minutes. Remove from the oven and leave to cool on a wire rack for about 1 hour

Yours are ready Roccoco!

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<h4 style=Roccocò hard (Spaccadenti)

After having formed the taralli and brushed the surface with egg Bake at 180 ° for about 20 then lower the temperature to 150 ° and let them bake in the oven for about 15 – 20 more minutes.

In both cases they can be kept perfectly for 1 month and a half closed in a tin or biscuit box

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