Neapolitan Pastiera Quick and easy recipe
Neapolitan Pastiera : typical Neapolitan dessert is prepared for Easter and there are those who also prepare it at Christmas. It is not a complicated dessert but it has several steps. If you want to get a good result you should prepare the pastiera in 2 days. Preparing the ricotta cream (ricotta and sugar) the night before, as well as the preparation of the pastry. Here is the original recipe. It will not be difficult to make this famous dessert following the step by step recipe and the VIDEO RECIPE
Ingredients for a 26 cm cake pan
- 350 g. made with flour
- 130 gr. of sugar
- 165gr. of butter
- 1 whole egg + 2 yolks
- 1 sachet of vanillin
- orange or lemon zest
- aroma of orange blossom
- 1 pinch of salt
- 300 gr. of cooked wheat
- 300 gr. of Roman ricotta
- 200 ml of whole milk
- 250 gr. of sugar
- 5 eggs (3 whole eggs + 2 yolks)
- 80 gr. citron, candied oranges and lemons
- 25 gr. of butter
- drops of wildflower
- half a vanilla bean
- 1 pinch of cinnamon
How to make the traditional Neapolitan Pastiera
SHORTBREAD: (by hand) Put the flour and it sugar in a glass container, add the butter cut into small pieces that you have left to soften at room temperature, then add the eggs is
start kneading (not too much),
the pastry should not take too much heat, but still it must have a smooth and compact consistency.
Wrap the pastry in plastic wrap and put it in the fridge, preferably for 12 hours, otherwise 4-5 hours are enough
Always 12 hours before, prepare the ricotta cream, putting the ricotta and sugar (250 g) in a small bowl, refrigerate preferably for 12 hours, or 4-5.
The next day, prepare the pastiera:
STUFFED: Cook the wheat in a saucepan covering it with milk, the butter (25 g) and the middle zest lemon. Boil everything over low heat for about 20 minutes ...
… Stirring until the milk is completely absorbed by the grain. Turn off the heat and let the grain cool well.
At this point there are two variants: there are those who pass the wheat, or only a small part, with the tomato pass (or with the blender), or leave it as it is. Leaving the whole grain will result in a denser texture and a more rustic look.
Pass the sugared ricotta through a sieve, add the eggs beaten and the wheat, turn until all the ingredients are well blended.
add thewildflower water, the sachet of vanillin (or vanilla) and a pinch of cinnamon. Join the candied fruit (cedar, lemon and orange) cut into small cubes if you like, if you want you can replace them with dark chocolate chips. Roll out part of the pastry (you have to leave a piece to prepare the strips to put on the surface), to a thickness of about 5 mm,
grease and flour the pan, lined with the pastry (let the dough overflow from the pan). Prick the pastry with the tines of a fork, make it adhere well to the sides of the pan,
pour the ricotta and wheat filling into the pan. Now roll out the remaining shortcrust pastry to retrieve the strips, roll them out to a thickness of about 3 mm, not too thin I recommend, arrange them on the filling and create diamonds by arranging them diagonally in one direction and then in the opposite direction.
cut the excess pastry from the edges of the pan. Bake at 155 ° for about an hour and a half, if the top immediately darkens, cover with a sheet of aluminum foil. Then let it dry in the newly opened oven for another 15 minutes at 100 °. It will be ready when it begins to detach from the side walls of the pan and when there is a very intense scent in the kitchen. The color must be amber. Let it cool very well for a few hours, without removing it from the pan, it could crack. It is definitely tastier, leaving it to rest for a day! Your Neapolitan Pastiera is ready. Enjoy your meal!!!
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WINE PAIRING: Neapolitan pastiera is a dessert of great tradition whose pairing requires a complex wine such as a passito Gewurztraminer Alto Adige.
In this blog for wine pairings I have consulted the site most often: www.bodegasdevino.org
Enjoy your meal!