The pastiera napoletana. Traditional recipe, with the only difference that, to prepare pastiera, I used the precooked wheat because I have not found that to be cooked. Then, If you want to cook from you even the grain (They need 150 grams of fresh corn), know that must be put to soak for three days and then you can proceed as described. The pastiera not come good, He has managed very well and I am really proud. For me the Neapolitan pastries is one of those desserts that Easter can not miss, and remember that should be done on time, because you have to wait at least two days before you taste it. We come to the usual recommendations: do not use the vials with the chemical essence of orange: It would be a heresy. Legs and shoulders looking for the real OF ORANGE FLOWER WATER, worth the trip. Remember, to best enjoy your pastiera, you have to prepare it with two or three-day ADVANCE, so that the cake has settled, the crust will soften and the flavors, amalgamating perfectly, give the best. Do not even think of replacing it with butter LARD, because the Neapolitan pastries are made with lard and is the consistency both taste the butter would change radically. The sheep must be CHEESE, The vaccine is a compromise for little educated palates. The doses that do are two pastiere, a larger and a bit’ smaller: since it is not a sweet 'in a bowl', if you have decided to prepare the Neapolitan pastries you should make at least two, to amortize the time and effort. The pastiera in Naples is a traditional Easter cake, but now we could call “seasonally adjusted”, because in Campania restaurants or kitchen bell it is now all year: one more reason to enjoy it and prepare it whenever we feel like it! Have a good day!
NEAPOLITAN PASTIERAPrint This
- DOSES FOR PIE TO 28 CM AND ONE OF 24 CM
- FOR THE PASTRY:
- 500 grams of flour 00
- 3 whole eggs
- 200 grams of powdered sugar or extra fine granulated
- 200 grams of lard
- FOR THE COOKED WHEAT:
- 400 grams of cooked wheat
- 300 ml whole milk
- grated rind of one lemon organic
- grated rind of one organic Orange
- 30 grams of caster sugar
- 20 grams of butter
- FOR THE STUFFING:
- the cooked corn and seasoned
- 500 grams of ricotta cheese
- 350 grams of extra fine granulated sugar
- 5 eggs
- a tablespoon of organic vanilla extract
- orange blossom water, just enough
- grated rind of 1 lemon
- a pinch of cinnamon
- 100 grams of mixed candied orange and citron
- powdered sugar for garnish, just enough
- butter and flour for the cake Pan, just enough
To prepare the Neapolitan pastries for Easter, the night before putting the ricotta, that must be piled high, to drain in a strainer covered with gauze, so do lose more excess water can. Obviously the ricotta should be gripped to drain in refrigerator and blanket.
Always the night before, preparing the pastry (photo 1) by mixing all the ingredients together until the mixture is smooth and firm: form a loaf, wrap in plastic wrap and store in the refrigerator so that you rassodi for good.
The following day, Cook the corn for the Neapolitan pastries over low heat in a saucepan with the milk, at citrus peel, the sugar and butter (3 photos). The corn should be cooked until the milk is absorbed and the mixture is creamy and not become dense enough. I recommend, low heat and stir frequently because the grain tends to stick to the bottom. Once ready, let cool the cooked grain for pastiera at room temperature (4 photos).
While the corn cooks, sieve the ricotta and mix with the sugar until the mixture is creamy and smooth (5 photos). Combine 4 eggs one at a time (6 photos), stirring vigorously, And then (7 photos) an egg yolk (l'preserved albums). Add the candied fruit, the grain, cinnamon, the grated lemon rind and the orange flower water (put according to your taste but remember it is invasive and that cooking releases more flavor than raw, so do not overdo it). Add the cooked grain (8 photos) the ricotta cream. Finally, Whisk the remaining egg whites and fold the dough two floor with the help of a spatula.
Preheat the oven to 180 degrees static. Grease and flour the cake tin. Roll out pastry on floured work surface to about 5 millimeters in height and line the bottom and the sides of the pan (9 photos). Prick the dough with a fork and pour the mixture of wheat, eggs and ricotta. Level it so that it is uniform (10 photo) and, with what's left of the pastry, making the strips to be placed on the Neapolitan pastries at crossroads. The pastiera not brush it with egg and milk as the tart, because it has very long cooking times and brushed too would tend to turn brown.
Cook for about an hour and Neapolitan pastries, Once cooked, let cool the Neapolitan pastries in the oven switched off and with the door open seeds. Then, make yourself the peace of mind and wait for two to three days. Sprinkle the Neapolitan pastries with icing sugar before you taste it, and Bon Appetit!