Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, la pastiera. It is one of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
La PASTIERA è un dolce che difficilmente manca sulle tavole dei napoletani a Pasqua. Simbolo della primavera, ha due ingredienti che la rendono inconfondibile: l'acqua di fiori d'arancio e il grano cotto. Per preparare la pastiera napoletana iniziate dalla pasta frolla.
La Pastiera is one of the most popular of current trending foods on earth. It is appreciated by millions every day. It is easy, it is quick, it tastes yummy. La Pastiera is something that I have loved my whole life. They are nice and they look fantastic.
To begin with this particular recipe, we must first prepare a few ingredients. You can cook la pastiera using 12 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make La Pastiera:
- Prepare Round of SWEET pastry (make your own or buy it)
- Make ready 380 g cooked wheat
- Prepare 300 g ricotta cheese (if you can, from sheep)
- Prepare Candid fruit (lemon and orange, 80 g total)
- Take 40 g butter
- Take 3 eggs
- Take 1 vanilla pod
- Take 300 g sugar
- Take 1 lemon peel
- Prepare Spoonful orange flower water
- Get 200 ml milk
- Prepare Icing sugar to serve
Ecco la ricetta della pastiera napoletana, testata e perfezionata per anni fino a raggiungere il giusto. Pastiera napoletana is a fragrant wheat cake recipe traditionally eaten during Easter in Italy. Luca's easy recipe uses grano cotto (cooked wheat), however, Arborio rice can also be used. La pastiera napoletana (o semplicemente pastiera) è un dolce napoletano di Pasqua, considerato uno dei capisaldi della cucina napoletana, tanto da meritare la denominazione di prodotto agroalimentare.
Instructions to make La Pastiera:
- Get the wheat, lemon and butter, put in a pan
- Add milk and bring slowly to the boil. Simmer on low for 20 mins. Leave to cool for about 2 hours. If making pastry, do it now.
- Meanwhile, get your candid fruit and blend in a food processor. When cool, remove lemon from mixture and using a hand blender, whizz it up
- Put ricotta in a bowl. Add sugar and mix. Add wheat mixture and mix.
- Add eggs, vanilla, orange water and fruit. Mix very well until all smooth and creamy like
- Put sweet pastry in a 24cm cake tin, cut off the edges. Add mixture and use edges to make a pattern on top. Bake at 160 for 1 hour until brown. IMPORTANT: leave to cool on wire rack UNCOVERED for 24 hours
- When ready to serve, sprinkle with icing sugar and enjoy with a delicious sweet wine :)
La pastiera napoletana è un dolce pasquale a base di pasta frolla ripiena di una crema di grano e ricotta, aromatizzata con acqua di fiori d'arancio e spezie, con l'aggiunta dei canditi. La Pastiera è uno dei dolci più famosi e golosi della tradizione, è composto da un guscio friabile di pasta frolla ed un ripieno morbido e cremoso a base di grano cotto, ricotta, canditi e zucchero. La Pastiera Napoletana is a traditional cake which is made in the Naples area and eaten on Easter day. It's very rich and takes a lot of effort to make, but 'ne vale davvero la pena' (it's really worth it). La pastiera è un dolce tipico napoletano, tra i più amati sia in Italia che all'estero.
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