La ricetta della “pizza brodosa” di Allumiere, specialità di una volta

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La pizza brodosa è tipica di un piccolo borgo in provincia di Roma è una tradizione consolidata ormai da anni.

La pizza brodosa è un dolce squisito della tradizione contadina , espressione della cucina del recupero, che ha fatto la storia e la gloria della storia culinaria italiana. In questa ricetta si riutilizza il riso avanzato da altre preparazioni, e lo si arricchisce e insaporisce con ricotta, zucchero, uova , uvetta e aromi e poi lo si cuoce in forno. L’aggettivo “ brodosa” deriva dal fatto che il composto risulta piuttosto liquido e da qui il termine dialettale brodosa.

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Si narra che la pizza brodosa sia nata per evitare che gli odori della frittura delle frittelle invadesse le case, e anche per risparmiare tempo. Ogni famiglia possieda la ricetta originale e allo stesso tempo segreta.La codifica scritta della ricetta non esiste, esiste invece il fatto che viene tramandata oralmente da generazione in generazione. Allo stato attuale sappiamo solo che gli ingredienti base sono: riso, ricotta, zucchero, uova, uvetta, cannella e liquore.

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Ecco la ricetta della pizza brodosa per 4 persone

Ingredienti 

  • 100 g di riso
  • 1 uovo
  • 200 g di ricotta
  • 2 cucchiai di farina
  • 2 cucchiai di zucchero
  • 150 g di uvetta
  • 1 pizzico di cannella
  • 2 cucchiai di sambuca
  • 1 limone grattugiato
  • 1 bicchierino di olio evo

Preparazione

Lessate il riso e scolarlo, una volta cotto mettetelo in una ciotola, aggiungete lo zucchero , l’uovo leggermente sbattuto, l’uvetta precedentemente ammollata, e terminate con gli altri ingredienti. Versate l’olio in una teglia, oleate anche nei bordi, l’olio anche se può sembrare molto, cuocendo si assorbirà . Versare l’impasto in una teglia da circa 22 cm e cuocere in forno a 170 gradi per 30 min.

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