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!
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:
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.
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.
It can also be flavored with anise seeds and sambuca, with the zest of orange or with water and orange blossom.
Deborah Bellotti
International editions: