A perfect end to a lunch is to taste a delicious dessert exclusive to Abbadia San Salvatore: Ricciolina! This is a shortcrust treat stuffed with chocolate cream, hazelnuts and meringue and it’s the ideal way to get an energy charge after a long day on the snow or out in the woods.
A legend has it that this dessert was invented at the beginning of the twentieth century by a local pastry chef, Beppa, who decided to revisit Pellegrino Artusi’s little recipe by inserting the meringue decoration, perhaps to not waste the egg yolks used for pastafrolla.
Here’s the recipe.
- After preparing the pastafrolla base for the filling, 100 grams of chopped chocolate, 250 grams of chopped almonds, 50 grams of sugar, 50 grams of melted butter, an egg red and half a glass of liqueur such as Vin Santo should be joined.
- Spread the pastafrolla and divide it into two circular discs: place the first disc in a buttered baking tray, add the filling and use the other disc to cover it completely. Bake in a hot oven at 180° for about 30 minutes.
- Towards the end of cooking, press the icing by mounting the egg white in snow and add slowly, always mounting the light, four tablespoons of sugar until you get a meringue.
- Remove the cake from the oven and cover it with meringue, adding melted chocolate for decoration, so that famous curls can be created on the surface. Then put the cake back in the oven still warm for a few minutes, until the meringue solidifies. And the Ricciolina is ready!