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Pastiera Napoletana

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Ingredients

Adjust Servings:
Ricotta
500 Ricotta cheese
5 eggs
300 gr sugar
1 bag vanillina
cinnamon
1 orange zest
1 lemon zest
orange blossom water
millefiori aroma
Grano cotto
200 gr grano cotto
100 gr milk
1 spoon sugar
1 spoon butter
Crema
2 yolk eggs
1 spoon flour
100 gr sugar
1 grated lemon zest
250 gr milk
Pasta frolla
1 egg
2 yolk eggs
350 gr flour
80 gr butter
1 grated lemon zest
80 gr icing sugar
for brushing 1 egg

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Pastiera Napoletana

Cuisine:

The scent of tradition

  • Serves 2
  • Hard

Ingredients

  • Ricotta

  • Grano cotto

  • Crema

  • Pasta frolla

Directions

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The scent of tradition, La Pastiera Napoletana is a typical Easter dessert. A base of shortcrust pastry that lulls a mix of lemon cream, ricotta and cooked wheat, perfumed with many aromas such as cinnamon, orange blossom water, testimony of Arab domination in Campania.

Sorry if the cedar candid is missing, but I don’t love them at all! You can add!

 

 

Steps

1
Done

Pasta frolla

Place butter, icing sugar, grated lemon zest and flour in a stand mixer fitted with a blade, work until the mixture is the consistency of wet sand. Add yolks and egg and process again until the mixture resembles breadcrumbs and is starting to come together in a dough. Transfer the dough to a lightly floured surface and lightly knead until it is smooth. Wrap it with plastic film and rest it in the fridge for 1 hour.

2
Done

Grano cotto

Place grano cotto in a pan with milk, butter and sugar. Cook it over low heat for 15 minutes, stirring with a ladle. Transfer in bowl and leave to cool.

3
Done

Crema

Pour yolks egg and egg in a little sauce pan, add sugar and beat with a whisk until the sugar is well melted. If you want , you can add grated lemon. Slowly add flour and continue to beat until combined. Add milk and lemon zest, mix well. Put on low heat and bring to boil, without stopping to mix. Remove from the heat when the cream has reached the density you prefer. Leave to cool.

4
Done

Ricotta

Place eggs and sugar in stand mixer and whisk until pale and creamy. Add ricotta, lemon and orange zest. Mix until well combined.

5
Done

Pastiera

Preheat the oven to 160 degrees. Grease and flour 25 cm tart tin and another one 20 cm.
Roll out the pastry to 3 mm thick. Place it in the tart tin. Place in the fridge to cool for 15 minutes. Wrap the remaining pastry and put in the fridge.
Meanwhile into the same bowl of ricotta, pour Crema and Grano cotto, previously left to cool. Mix well and add orange, lemon zest, cinnamon process. Add orange blossom water and millefiori aroma, mix well.
Take the tin out and pastry out from the fridge. Tumble the mixture into the pastry case.
Roll out the remaining pastry to 3 mm thick. Cut out 2 cm wide strips and place them over the filling.
Brush with the egg and bake for 1 hour.
Cool completely. Dust your Pastiera with icing sugar.

Annapaola

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Panini all’olio
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