Ingredients
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Ricotta
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500
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5
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300 gr
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1 bag
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-
1
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1
-
-
-
Grano cotto
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200 gr
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100 gr
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1 spoon
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1 spoon
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Crema
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2
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1 spoon
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100 gr
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1
-
250 gr
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Pasta frolla
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1
-
2
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350 gr
-
80 gr
-
1
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80 gr
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for brushing
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Directions
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
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1
Done
|
Pasta frollaPlace 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 cottoPlace 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
|
CremaPour 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
|
RicottaPlace eggs and sugar in stand mixer and whisk until pale and creamy. Add ricotta, lemon and orange zest. Mix until well combined. |
|
5
Done
|
PastieraPreheat the oven to 160 degrees. Grease and flour 25 cm tart tin and another one 20 cm. |
