Rocciata Umbra : I eat this dessert every time I go to Umbria and I must say that I have found many versions, as I have found several recipes that vary slightly for one or two ingredients more or less than each other. Even on the name there are conflicting opinions, there are those who call it Rocciata who Attorta. And finally every city or town claims its authorship and originality: there is that of Assisi, Foligno, Spello. I did a couple of tests and this is the version that pleased me the most. After all, the typical recipes do not have precise doses and practically every family has its own very personal version!
INGREDIANTS :
- 400 grams of flour
- 1 egg
- 50 ml of oil
- 100 ml of water
- 50 ml of alchermes
- 100 gr of sugar
- a pinch of salt
For the stuffing :
- 3 Apples
- Raisins
- Pine nuts
- Hazelnuts
- Nuts
- 1 teaspoon of cocoa
- 1/2 lemon (grated peel)
- 50 ml of alchermes
PREPARATION :
STEP 1 : Prepare the dough: on a pastry board form a fountain with the flour and add the egg, oil, sugar, salt, water and alchermes in the center; knead until a soft dough is formed.
STEP 2 : Let the dough rest for half an hour in the meantime, peel and cut the apple into cubes, add the dried fruit, the raisins then season everything with the sugar, the alchermes, the cinnamon and grated lemon peel.
STEP 3 : Take the dough and roll it out with a rolling pin. Arrange the fruit in the rolled pastry and then form a spiral.
STEP 4 : Put the cake on a baking sheet lined with parchment paper. Lightly grease the surface of the roll with oil and bake in a preheated oven at 180 ° C for 40 minutes.
STEP 5 : Remove the cake from the oven, sprinkle lightly with alckermes and sprinkle with icing sugar.
