Recipe of the week: Pietrabruna's Stroscia

The Stroscia is a sweet typical of Pietrabruna, in the hinterland of Imperia - Olioliva Festival of New Olive Oil site, whose basic ingredient is the local, fragrant extra-virgin olive oil. Women in ancient times used to bake Strosce with the "Levau", a fermented mix of flour and water. The name comes from the term "strosciare" to break in Ligurian dialect; in fact, this cake cannot be cut into slices: you have to break it up with your fingers it is so brittle. Best accompanied by a glass of sweet wine!

[Credit Riviera Magazine]

Ingredients:

• 1 kg of White wheat all-purpose flour
• 1/2 liter of Extra virgin olive oil
• 250 grams of Brown sugar
• 50 grams of Almonds/hazelnuts, minced
• 1 glass of Marsala or Vermouth
• 1 Lemon peel
• 1/2 teaspoon of Baking powder
• 2 spoons of icing sugar

Directions: 

1. Mix  the flour into the bowl along with the lemon zest, baking powder, sugar, salt. Make a well, pour the olive oil and start to knead; add the liqueur a little at a time. Continue to work with the mixture. 
2. Place the mixture in a baking tin with olive oil and spread it by smashing it with your fingers. Sprinkle with 2 spoons of icing sugar. Bake at 180°C for about 30 minutes. Cool the Stroscia and break it into large pieces to serve with sweet wine, coffee or hot creams.