Neapolitan Roccocò: the original recipe (hard and soft)
The traditional recipe of Roccoco, among the most famous typical Christmas sweets, which can be tasted hard or soft. Preparing them is not as difficult as one might believe, indeed!
Il Roccoco was born to replicate the classic in a sweet version tarallo suet and pepper Neapolitan, however assuming a unique crunchiness that goes from soft to hard. He has conquered a place of honor on the tables of the Neapolitans and there is no grandmother who, on the morning of Christmas, refuse a rococo accompanied by a nice cup of milk!
How to prepare roccocò in a short time
- Difficulty: low
- Preparation time: 15 minutes
- cooking: 10/20 minutes
- People: 6/7 portions
Ingredients for Rococò
- 250 gr flour 00
- 2 gr bicarbonate of ammonium
- 250 gr cup sugar granulated
- 250 gr almonds shelled
- 5 gr mix of spices (powder mix of cinnamon, nutmeg, clove powder, ginger)
- 200 ml of water
- To brush ,1 egg yolk
Preparation of the Roccocò pasta
Chop half the amount of almonds and add it to the flour together with the sugar, the mix of spices and the ammonium bicarbonate.
Arrange this mixture of ingredients dried on one pastry board a fountain and sprinkle with water to form a loaf di pasta perfumed.
At this point, add the remaining amount of almonds and let it rest.
How to create the Roccocò shape
roll out the loaf rolling pin on the well-floured work surface and form a puff pastry about 1 cm thick. Make some circles as if they were donuts including the hole.
The right cooking times
Arrange the rococò on a plate lined with baking paper, well apart from each other, e brush them with the egg banged. Cook them in forno preheated to 180° for approx 20 minutes, until they are quite golden and puffy. Bake them, leave them cool down completely and serve them.
You can even prepare one tasty full Christmas menu, discover our recipe!
Image Credits: instagram profile @gusto_acerra_afragola
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