It is a tradition that still today, for Easter, many Abruzzese children also receive sweets in the shape of a Pupa and a Horse together with the chocolate egg. Strictly homemade, often by grandmothers, who pass down the recipe from generation to generation
In the hinterland of Pescara, the representation of the Pupa refers to that gigantic colorful papier-mâché dancing in the square in the village festivals illuminated by pinwheels and fireworks.
A fun recipe to make together with the little ones to cheer up the Easter table and have a snack. Here is the version proposed by Marcello and Bruna Spadone of the starred restaurant La Bandiera of Civitella Casanova, at the foot of the Gran Sasso Vestino, who have already prepared the Horse for their grandson Giovanni.
Ingredients
500 g of 0 organic flour
3 whole eggs
200 g of sugar
A glass of extra virgin olive oil
A vanilla bean
A grated lemon
10 g of yeast
Cocoa, sprinkles and chocolate sprinkles
Method
Mix the eggs with the sugar, add the oil by continuing to mix and then the aromas and flour with the yeast. Divide part of the dough and add a little cocoa in order to have two different colors to make the Pupa and the Horse. Let the dough rest for about 30 minutes. On the baking paper, draw the shapes of the desserts, carefully arrange the dough, garnish as desired with the cocoa dough and the multicolored sugared almonds and bake for 25-30 minutes at 180 °.
