The Neapolitan pasta, 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 pastry chef came well, indeed very well and I am really proud of it. On my YouTube channel also find the VIDEO RECIPE step of the Neapolitan pastiera: per restare sempre aggiornati sulle mie video ricette iscrivetevi al mio YouTube channel.
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. And obviously, if you want a sweet or savory inspiration for the Easter holidays and Easter Monday, have a look at all my EASTER RECIPES. Among the typical Sicilian Easter recipes, I will cite only the EASTER CUDDURE And the BAKED CASSATA on all. And do not miss the VIDEO RECIPES DESSERTS stepping on my YouTube Channel. Have a good day!
My tips for a perfect Neapolitan pastries
We come to the usual recommendations: do not use the vials with the chemical essence of orange. It would be a herresia. Legs on your shoulders and look for the real ORANGE BLOSSOM 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 you even think about 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!
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
a tablespoon of organic vanilla extract
orange, to taste
grated rind of 1 lemon
a pinch of cinnamon
100 grams of mixed candied orange and citron
powdered sugar for garnish, to taste
butter and flour for the cake Pan, to taste
Before starting the long process of making the pastiera look carefully at the VIDEO RECIPE step by step. 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 (keep the egg white). Add the candied fruit, the grain, cinnamon, grated lemon zest and orange blossom 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, snow-whip the remaining egg white and incorporate it slowly into the dough 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 the Neapolitan pastry for about an hour and, 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!