Ligurian stroscia: traditional recipe
Ligurian stroscia, or Pietrabruna stroscia, is a typical sweet of the Imperia area, made with just a few ingredients and designed to bring out all the flavor of Ligurian olive oil.
Preparing Ligurian stroscia
To prepare Ligurian stroscia, pour the flour into a bowl then add the sugar, the zest of one lemon and the Extra Virgin Olive Oil Delicato.
Start kneading, adding the Marsala (you can use white wine or Vermouth as an alternative) a little at a time.
As the Marsala is added, the stroscia dough will begin to come together until it has the consistency of a very aromatic shortcrust pastry.
Roll out the Ligurian stroscia on a lightly greased baking sheet; the dough should be about an inch high. Dust the surface with two tablespoons of sugar and bake in a conventional oven at 350°F for about 20 minutes.
When the Pietrabruna stroscia is ready, remove from the oven and leave to cool. The stroscia should not be cut with a knife but broken up by hand; in fact, its name comes from the dialect verb strosciare, which means to break.