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Stroscia (2)


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For 8 people
1 Kg of wheat flour
1 packet of yeast
250 g sugar
.5 liter of olive oil
1 glass of Marsala wine or Vermouth
grated rind of 1 lemon
2 tablespoons powdered sugar or granulated sugar
Optional: 1 small handful of almonds and/or hazelnuts


Typical sweet of Liguria, characterized by the use of olive oil instead of butter; "strosciare" in Liguria means break, break; in fact, this cake is so flaky that you can't easily cut into slices well composed, it is customary to break it "type sbrisolana".

Pass the flour through a sieve, then mix it with sugar and yeast.
Form a fountain on a pastry Board, add the olive oil to the Center gradually and start to knead.
Add the liqueur, lemon zest and any chopped almonds and hazelnuts.
Continue working the dough vigorously.
The mixture should be a mixture of the same consistency of the pastry.
Roll out the dough on a baking sheet or in a baking tray, greased with oil, to a thickness of 1 cm and sprinkle with two tablespoons powdered sugar or granulated sugar.
Bake at 200° C for a minimum of one and a half hours.
Should not brown.

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Tempo di preparazione:
15 min circa
1 ora e 30 min - 2 ore per la cottura

Ricetta tradizionale della stroscia
All’origine, le nostre nonne, sfornavano delle strosce completamente naturali, poiché non usavano il lievito artificiale, aggiungevano all’impasto il “levau” ossia farina impastata con acqua lasciata riposare per 5 giorni sotto varie coperte nel posto più riparato della casa.
Procedimento troppo lungo per i nostri giorni, l’aggiunta del lievito non ha cambiato il sapore del dolce ha solo semplificato la vita alle “prebunole”.

Fonte: http://www.comunepietrabruna.it/italiano/Ricetta_stroscia.htm

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