Neapolitan Pastiera Recipe | Cooking in the Neapolitan style - Rubric

Published 
Wednesday, 27/03/2013
Di
Milena Morreale

pastiera-cook-to-Neapolitan

 First appointment with our new column "Cooking in the Neapolitan style". It starts with the recipe of the Neapolitan pastiera

We inaugurate the section "Cooking in the Neapolitan area"With a typically Easter recipe, considering the imminence of the event.

La pastiera, as we said, it is customary for Neapolitans at Easter and it is as if at the same time it also inaugurated the spring season with its unmistakable floral fragrance. The basic food of the pastiera is natural wheat, that is simply "soaked", in addition to fresh eggs, milk, ricotta and candied fruit among the main ingredients.

The goodness of this dessert so tasty brought the Neapolitans to prepare it not only for Easter, but also in the other months of the year. The wheat is, in fact, available all year round and also the regional borders.

pastiera-time-trouble

Ingredients

- ingredients for basic pasta they are: flour (gr 600), sugar (gr 300), butter (gr 300) and egg yolks (6), a vial of vanillin. These must be processed and amalgamated just like the typical and known shortcrust pastry.

- ingredients for the stuffing are: the wheat (which can be found at the supermarket ready in special jars, gr 500), milk (400 ml), fresh ricotta (gr 500), whole eggs (6), two vials of flower essence orange, sugar (gr 450), a knob of butter or suet, various candies including citron, orange peel and cocozzata1 11 (gr 150) and, finally, icing sugar.

Preparation

To achieve the pasta, arrange the flour in a fountain. Add the sugar, the melted butter, the vanilla and the egg yolks one by one, always continuing to work the dough with your hands for about 10 minutes until you get a smooth and homogeneous dough. Leave to rest in a covered container.

for preparation of the stuffing cook the wheat with milk and a knob of butter or suet on a low flame. Turn off when it comes to a boil and let it cool. Soften the fresh ricotta with a manual whisk and mix it with the sugar, the reds of the 6 eggs (one at a time), the essence of orange blossom, the candied fruit. Finally whisk the whites until stiff and add them to the mixture, stirring from the bottom to the top. Add the wheat.

La Neapolitan tradition wants the pastiera to be high on the 5-6 cm to ensure that after cooking it will keep moisture and fragrance 2. With these doses you will therefore have to use a pan of about 27-28 cm.

Grease and flour the pan and line the base and sides with 2/3 of the dough. Prick the dough with a fork and then pour the filling. Above, however, you will have to cover the cake with a grid of strips of dough crossed transversely and cut with a zigzag tool 3.

Put in forno preheated and cook for about 60 minutes at 180 ° 4. Once cooked, let the cake rest for an hour 5.

When it has cooled, sprinkle with icing sugar.

Often we tend to "soften" this recipe with the use of the perfect or by blending part of the grain, but these two simple steps would end up altering the typical Neapolitan pastiera.

Notes

1 - Cocozzata is a term that indicates candied pumpkin, that is, first deprived of filaments and seeds, subsequently chopped and then boiled, and finally dipped in sugar dissolved in a pan. It is available ready-made at the supermarket and often mixed with cedar and orange peel for the preparation of pastiera and struffoli.
2 - The pastiera can also be consumed up to 4-5 days from its preparation. Indeed, the following days will be even more fragrant!
3 - The strips must be about 2 cm thick, while the distance between them must be about 3 cm.
4 - If you have respected the height* of the recipe will be the 60 minutes, if instead you find it lower cook for about 40-45 minutes.
5 - The pastiera should be enjoyed at room temperature.

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