The pastiera napoletana

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 oven to 180 degrees static. Grease and flour the cake pan. 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 cottage cheese. 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!