The pastiera napoletana

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 PASTIERA

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PORTIONS: 12 PREPARATION TIME: COOKING TIME:

INGREDIENTS

  • 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

PROCEEDINGS

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.

Neapolitan pasta

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!

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28 comments

Carlo 31 January 2019 at 06:53

Hi Ada, I have some doubts that the mold used.
I have non-stick pans both round that square but are not aluminum. That round has the corrugated board while the square are smooth. which would you use? I advice to buy an aluminum (I've seen even disposable)?

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Ada Parisi 31 January 2019 at 13:30

Hello Charles, then. The non-stick no use because you can line with plastic wrap. Consider that the mold for normally pastiera is slightly flared and rather low. Obviously round. I do not recommend the disposable, The fund tends to become too hard. ADA

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Rosy May 30, 2015 at 19:41

I'm used’ in the oven that is ending to bake, I'll take her to my neighbor who invited us. She is Ukraine, its cuisine also, but appreciates very much our dishes.
If you are good you will also regard your Ada.
Buona domenica good cook,
Rosy

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Rosy May 31, 2015 at 12:40

A hit last night Ada, Thank you very much.
Now I just finished cooking the second, I hope you can wait to eat it, I'm not saying 3 days, It would be too demanding, but at least until tomorrow!
There were other desserts to dinner, taken from other guests, poor things……. 🙂
Kisses to you nice Cook and thanks for the good impression that you made me do!

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Rosy May 31, 2015 at 21:53

We did not, half is already gone….

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Ada Parisi May 31, 2015 at 22:15

Rosy is the best compliment you could make me! If half is gone and before even then I'm happy! Pastiera is one of the desserts that give me more satisfaction! I embrace you strong!!!!

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Anna Maria Casnedi June 6, 2014 at 18:41

Performed step by step… gorgeous came, perfect wonderfully good! Thanks, Thanks, Thanks!

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Sicilians creative in the kitchen June 6, 2014 at 23:23

Thank you Anna! For the compliments and why tonight after reading your comment I'm going to bed happy! Have a nice weekend! ADA

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Lucia April 25, 2014 at 12:58

ADA are just beautiful and inviting!!! See you soon

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Sicilians creative in the kitchen April 25, 2014 at 20:29

Thank You Lucy! I'm used’ the first time you face the pastiera for Easter! I hope to have started a tradition! See you soon! ADA

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Elly April 21, 2014 at 20:27

A dessert that I love. Last year the first time… This year he prepared my sister in law and has a sublime. I never tire of eating… so if by chance, There was another piece, I might consider if the recipe of Teresa is deserving as you say… hhehehe! I would say so looking! Hug!

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Sicilians creative in the kitchen April 21, 2014 at 22:25

My darling, I have rifartela because here is over and for some! I'm used’ duration 2 days just right! A hug, When would you like to pastieriamo together! ADA

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Andrea Arena April 21, 2014 at 00:34

I'm used’ my favorite dessert. Excellent recipe, I prepare the same way, unique variants: use ricotta, I keep it in the fridge and the next day consumption.

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Sicilians creative in the kitchen April 21, 2014 at 15:09

Ciao andrea! I also use ricotta and I keep it in the fridge in a colander for excess water, but here in Rome and’ so dry that not a drop of serum easce… Happy Easter!

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Andrea Arena June 7, 2014 at 10:45

Let the cassatelle, i.e., the cottage cheese turnovers. The dough is very simple: flour 00, water, little sugar, little melted butter, a pinch of salt and yeast q. b. It paves the dough and cut out the oval (the maximum size of turnovers, shall not exceed that of a pack of cigarettes, better if rather smaller. He puts on a spoonful of ricotta (preferably sheep) mixed with sugar (sugar to taste, the dough should be just barely sweet). Fold the dough to bundle by compressing the edges to make them stick and cut unnecessary border. FRY in abundant oil seeds and pass, immediately after, in sugar dusted with cinnamon. To improve adhesion of edges, wipe your finger slightly wet with water, collapse energetically with a glass and cut away the excess edge, at this point, It is better to go over the entire length of the border by squeezing it between thumb and forefinger. While FRY, must be taken with great delicacy, When they will just Goldens, take them out of the oil. Be careful not to exceed in cooking, should be just barely golden brown.

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Sicilians creative in the kitchen June 7, 2014 at 13:35

Andrea, Thanks for the recipe. Will try them just back the cool, because I'm not using ricotta in summer more by good siciliana. Have a nice weekend! ADA

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Rosalia April 20, 2014 at 11:43

Hello dear, I wanted to ask you many wishes for a peaceful and joyful Easter. A strong embrace ^ – ^

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Sicilians creative in the kitchen April 20, 2014 at 11:53

Rosaliaaaa! Many best wishes! A hug!

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Marina April 19, 2014 at 19:40

My dear Ada tu non sei brava, more!!! A big kiss and good luck!!!

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Sicilians creative in the kitchen April 19, 2014 at 23:33

Thanks Meri, you make me blush! Happy birthday, a hug, ADA

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Nancy Amato Avalone April 19, 2014 at 15:11

My mom and all my Aunts are gone a long time I always recreate their holiday recipes was missing this one. Thank you. Happy Easter

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Sicilians creative in the kitchen April 19, 2014 at 15:31

I'm so happy that you can rembember us your italian beginning also with my recipes! Thank you for telling me it! Have a good Easter, ADA

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Cody Dalton April 19, 2014 at 15:03

Glad you liked, and glad I accompanied on this journey of taste. But don't go overboard with compliments, that wouldn't merit: are, like you, one who enjoys. 🙂
Happy birthday, See you soon.

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Sicilians creative in the kitchen April 19, 2014 at 15:29

Hi Teresa!!!! Wait when I'll try to do the casatiello and Baba! You are good because you have fun and you don't take it seriously, and some compliments every now and then doesn't hurt! A hug, delicious Easter. ADA

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Dolly April 19, 2014 at 12:09

Hello, beautiful cake and delicious recipe. I, as every year, I will just buy the kit to take home the pastiera napoletana (sold in supermarkets, with cooked wheat etc.), and how good, I don't know if that's how you made this. Congratulations!!

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Sicilians creative in the kitchen April 19, 2014 at 12:16

Hi Nuccia, Watch is not difficult, as you can see from the recipe. Maybe next year, If you like, try it and let me know! I wish you a peaceful Easter, ADA

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Anna April 19, 2014 at 11:56

ADA are beautiful both , Happy Easter .

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Sicilians creative in the kitchen April 19, 2014 at 12:17

Hi Anna, Thanks! I have a clear preference for the lower rectangular, I think baked better. Happy Easter, a hug, ADA

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